spring vegetable quinoa soup with lemon basil pest

Name: Spring Vegetable Quinoa Soup with Lemon Basil Pest
Prep time: 15 min
Cook time: 30 min
Yield: 4
Cuisine: American
Ingredients: - 1 cup ancient harvest™ 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

13 Pinches 1 Photo

Eileen Hineline

Coolidge, AZ

Updated on Jun 2, 2015

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.

Rate

prep time 15 Min

cook time 30 Min

method Stove Top

yield 4 to 6

Ingredients

- 1 cup ancient harvest™ 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

How To Make spring vegetable quinoa soup with lemon basil pest

Step 1

Cook quinoa according to package directions and set aside.

Step 2

Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add leek and carrots sweat 3-4 minutes.
Step 3

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.
Step 4

Prepare the pesto: place basil, lemon juice, pine nuts, garlic, and remaining olive oil in a food processor and pulse until smooth.
Step 5

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.
Step 6

Ladle into bowls and serve with remaining pesto spooned on top.
Step 7

Note: if you're nut free, simply omit the walnuts from the pesto or substitute sunflower seeds
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