If you love soups, check out our homemade broccoli cheddar soup, nutritious bean soup, quick Finger Millet Porridge, one-pot soup with pasta and vegetables, and restaurant-style Veg clear soup.
About Quinoa Soup
When my husband and I are on a healthy diet, we try to eat low-carb, fat-free, protein-packed, gluten-free food for most meals. But a healthy diet should not mean we compromise on tasty food. In this hearty Quinoa soup, I have reduced the salt in the recipe and made it completely oil-free. But when you try it, you will never realize that this soup was meant to be healthy. It tastes absolutely rich, delicious, and comforting! If you want some healthy recipe ideas, check out our Black bean salad, healthy Mushroom Omelette, fresh spring rolls, etc. Also, check the 27 health benefits of quinoa. I have used quinoa in this recipe. Quinoa is a gluten-free grain and a good protein, fiber, and iron source. This grain can be used for breakfast, lunch, or dinner. I have added my favorite veggies and the quinoa in the recipe to balance the calorie intake, increase dietary fiber and make it nutritious. Therefore, this soup is one complete meal for me. As most know, Thai cuisine is one of my family’s favorites. I have featured several Thai recipes on this blog. Most Thai preparations call for the addition of coconut milk. I have used a relatively small quantity of coconut milk to keep the soup healthy. I decided not to skip this because it enhances the flavor of the soup. So you can adjust the amount of coconut milk based on your preference. If you love Thai Recipes, check some of the recipes below. If you love seafood, then add your favorite fish. My family loves shrimp, so I added it to the soup along with tofu. You can add other protein sources such as chicken, pork, or ground beef.
Ingredients
Quinoa is the carb source of this soup. Quinoa can be substituted with other millets, brown rice, lentils, beans, etc. Pay attention to the cooking time of these substitutes. You can cook them beforehand and add them to the soup if needed. Carrot, Capsicum, Green beans, Celery, and Shitake mushroom add flavor and crunchiness. Add any veggies of your choice. Tofu is the protein source. Onion for flavor and sweetness. Green chilies (optional) and Red Chilie powder for spice. Red chili powder also adds color. Adjust their amounts as per your spice tolerance level. Garlic, Lemongrass (optional), and Ginger/Galangal are the primary aromatics used in Thai cuisine. Add only those that are readily available. Worcestershire sauce (optional) and Soy Sauce to add tanginess and sweetness. Worcestershire sauce can be substituted with Oyster sauce or Fish sauce. Vegans should use vegan-certified Worcestershire sauce. Coconut milk for richness and helps in mellowing the intense flavors. It can be skipped or substituted with heavy cream. Water for making stock and adjusting the consistency of the soup. Fresh Thai basil leaves add aroma and freshness. This can be skipped, or you can also use Italian basil or dried basil leaves. Jaggery or Palm Sugar is optional but adds light sweetness. It can be substituted with regular or brown sugar. Bouillon cube for a flavorful stock. It can be skipped if unavailable. Spring onion and Cilantro/Coriander leaves - for garnish.
Refer to the recipe card below for a complete list of ingredients and their amounts.
Steps to Prepare Quinoa Soup
Step 1: Finely chop half a portion of carrots, celery, green beans, mushrooms, and capsicum for use in preparing stock. Slice the remaining portion of these veggies lengthwise to be added later in the soup. Step 2: Dry roast quinoa for 4 to 5 minutes on medium to medium-low flame or until you get a good aroma. Step 3: Add finely chopped onions to a pan on medium-high heat and saute until soft. Add ginger, garlic, green chilies, and lemon grass, and saute for another minute. Next, add finely chopped veggies, water, and a bouillon cube and bring it to a nice boil (about 10 mins). Note: we are skipping oil in this recipe. You can add 1 tablespoon of oil if you prefer. Step 4: Add the quinoa, coconut milk, sauces, red chile powder, basil leaves, and salt to taste. Cover and cook until quinoa becomes translucent and sprouts (about 15 minutes). Add tofu, shrimp, and the remaining sliced veggies, and cook for 2 minutes. Thai-style quinoa soup is now ready. Garnish it with coriander leaves and spring onions. Serve hot, and enjoy.
Expert Chef Tips
Vary the amount of spices as per your taste. You can substitute fresh basil leaves with dried basil leaves and jaggery with brown sugar or regular sugar. You can further simplify this recipe. Just prepare a simple and popular Peruvian quinoa soup with quinoa, carrots, onion (or leeks), garlic, celery, cabbage, and water. Garnish with some chopped cilantro before serving. Add cabbage, spinach, kale, etc., to make the soup more filling and flavorful. Quinoa can be paired with or completely substituted with any canned beans of your choice. If you like your veggies to be soft, finely chop the veggies and add them all at once when preparing the stock. You can use store-bought vegetable or chicken stock to make this recipe. If using this approach, skip the following ingredients - bouillon cube and water. Replace this with 4 cups of store-bought stock. Bring the stock to a boil and follow Step 4 mentioned above. Other cooking methods: You can prepare this soup in a slow cooker, Instant Pot, and pressure cooker.
Storage and Make-Ahead Instructions
Store any leftover quinoa soup in the refrigerator for up to 2 days. When ready to serve, bring it to a boil on the stovetop or reheat in a microwave. Homemade Quinoa Soup freezes well. Allow the soup to cool completely, then transfer it to airtight freezer-safe containers or freezer bags and store it in the freezer for up to 3 months. When ready to use, thaw it overnight in the refrigerator or for 3 to 4 hours at room temperature before reheating. Freshly garnish with chopped cilantro before serving, and no one will know it was leftover soup!
More Quinoa Recipes to Love
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Recipe card
