Quinoa & Spinach Soup
Paul LaMontagne, Winter 2013
3/4 cup quinoa, rinsed
3 cups vegetable broth
1 medium red onion, diced
1, 14.5-oz. can diced tomatoes
10 oz. spinach leaves
1 can of corn
1 cup diced carrots
1 Tablespoon basil
1 Tablespoon minced garlic
1 Tablespoon oregano
1 teaspoon thyme
Heat everything (except the spinach) in the crockpot on low for about six hours. Add the spinach about ten minutes before serving. Serve with bread and butter. Can also serve this over rice.
3 cups vegetable broth
1 medium red onion, diced
1, 14.5-oz. can diced tomatoes
10 oz. spinach leaves
1 can of corn
1 cup diced carrots
1 Tablespoon basil
1 Tablespoon minced garlic
1 Tablespoon oregano
1 teaspoon thyme
Heat everything (except the spinach) in the crockpot on low for about six hours. Add the spinach about ten minutes before serving. Serve with bread and butter. Can also serve this over rice.