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Home Recipes
Lunch

Lemony Quinoa-and-Spinach Soup

Make sure to rinse your quinoa well in cold water before using.

Ingredients :

    2 quarts low-sodium chicken broth
    1 sprig dill, plus ¼ cup chopped
    3 -inch piece lemon peel, plus 1 tablespoon fresh lemon juice
    ½ teaspoon grated garlic
    Kosher salt and freshly ground pepper
    ½ cup quinoa, thorougly rinsed
    5 cups packed baby spinach
    Extra-virgin olive oil

Direction :

    In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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