Creamy Tomato Quinoa Soup
Ingredients
1 cup cooked Quinta Quinoa (follow package instructions, add a pinch of salt)
2 tablespoons butter
2 tablespoons olive oil
2 medium shallots, chopped
2 cloves minced garlic
2 28oz cans whole tomatoes
2 cups vegetable broth
1 tablespoon Italian seasoning
½ teaspoon salt, divided
½ teaspoon pepper, divided
¼ cup pumpkin seeds
Directions
Heat butter in oil over medium heat until butter melts.
Add the shallots to the pan and saute 2-3 minutes, until the shallot is soft. Add a pinch of the salt and pepper.
Add the garlic and stir until just fragrant. About 30 seconds.
Add the tomatoes, broth and Italian seasoning to the pan. Turn heat to high and allow to almost boil.
Return heat to medium-low and simmer for 15 minutes, stirring occasionally.
Use an immersion blender to puree soup until smooth or work in batches using a regular blender.
Serve with a spoonful of Quinta Quinoa in the soup and a pumpkin seed garnish.
Recipe adapted from Running in a Skirt.
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