This might be the perfect weeknight dinner of all time! Vegan, super creamy, full of vitamins and protein – Quinoa and Mushroom soup!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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A recipe by @simplyquinoa that we’re LOVING!⠀⠀⠀⠀⠀⠀⠀⠀⠀
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Time: 45min⠀⠀⠀⠀⠀⠀⠀⠀⠀
Servings: 4⠀⠀⠀⠀⠀⠀⠀⠀⠀
Difficulty: medium⠀⠀⠀⠀⠀⠀⠀⠀⠀
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INGREDIENTS⠀⠀⠀⠀⠀⠀⠀⠀⠀
1/3 cups of uncooked quinoa⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 Tbsp of quinoa flour (just toast it on a skillet for 2-4 min and then process it to make the flour!)⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 Tbsp of olive oil⠀⠀⠀⠀⠀⠀⠀⠀⠀
5 cups of mushrooms⠀⠀⠀⠀⠀⠀⠀⠀⠀
1 shallot, diced⠀⠀⠀⠀⠀⠀⠀⠀⠀
4 – 5 cloves garlic, minced⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 cups full-fat coconut milk⠀⠀⠀⠀⠀⠀⠀⠀⠀
2 – 3 cups low-sodium of veggie broth (or you can use chicken if you want)⠀⠀⠀⠀⠀⠀⠀⠀⠀
Juice of 1 lemon⠀⠀⠀⠀⠀⠀⠀⠀⠀
Salt & pepper to taste⠀⠀⠀⠀⠀⠀⠀⠀⠀
Optional: sriracha, chives/parsley to garnish and some extra, sauteed mushrooms!⠀⠀⠀
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PREPARATION⠀⠀⠀⠀⠀⠀⠀⠀⠀
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1. Heat the oil in a dutch oven. Add mushrooms, shallots and garlic and cook until garlic is fragrant and mushrooms have started to soften; it might take about 5 – 6 minutes. Add the quinoa flour and stir to combine, and mushrooms are coated.⠀⠀⠀⠀⠀⠀⠀⠀⠀
2. Add coconut milk & broth, followed by quinoa. Bring to a boil, then reduce to simmer for 15 minutes, until quinoa is cooked. Add more broth here if needed.⠀⠀⠀⠀⠀⠀⠀⠀⠀
3. Stir in lemon juice, season with salt and pepper (and Sriracha if using). Cook for another 5 minutes.⠀⠀⠀⠀⠀⠀⠀⠀⠀
4. Serve immediately. Garnish with fresh herbs and the rest of the sauteed mushrooms. We’re so excited about this recipe! In less than an hour, you can have one of the best soups of your life, and even better, it has our favourite ingredient: Quinta Quinoa⠀
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