Spring Vegetable Quinoa Soup with Lemon Basil Pest

Eileen Hineline


Recipe and picture *Created by Wendy
at Fit-and-Frugal.com
Found on The web site Ancient Harvest.
I am new to Quinoa. I love it and love finding new ways to make it and this recipe
looks so healthy and delicious, I had to share it with you.

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4 to 6


15 Min


30 Min


Stove Top


1 cup ancient harvestâ„¢ quinoa, any variety
1/4 cup olive oil, divided
1 leeks halved lengthwise and thinly sliced (white and light green portions)
2 medium carrots, diced
3 cups low sodium vegetable broth
3 cups water
8 asparagus spears, trimmed and cut diagonally in approximately 1-inch pieces
1 1/2 cups kale leaves, ribs removed and chopped
1 cup cooked navy or white cannellini beans, rinsed and drained
1 cup fresh or frozen corn
1 cup torn basil leaves
2 tablespoons fresh lemon juice
1/4 cup walnuts
3 cloves garlic
salt and pepper to taste

Directions Step-By-Step

Cook quinoa according to package directions and set aside.
Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add leek and carrots sweat 3-4 minutes.
Add vegetable broth and water and bring to a low boil. Add asparagus, peas, kale, beans and corn. Cook 5-7 minutes, until asparagus is tender.
Prepare the pesto: place basil, lemon juice, pine nuts, garlic, and remaining olive oil in a food processor and pulse until smooth.
Stir in quinoa and half of the pesto. Bring to a gentle simmer and cook, stirring, 5 minutes. Thin to desired consistency with extra water as needed. Salt and pepper to taste.
Ladle into bowls and serve with remaining pesto spooned on top.
Note: if you're nut free, simply omit the walnuts from the pesto or substitute sunflower seeds

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Rice/Grains
Regional Style: American
Dietary Needs: Low Fat, Low Sodium
Other Tags: Quick & Easy, For Kids, Healthy