Ecuadorean Quinoa and Vegetable Soup
75 mins (prep 40, cooking 35)
14 ingredients
4-6 servings
I have tried several recipes using quinoa and never liked any of them until this one. It is important to rinse this grain very, very well to get rid of the bitter taste. This is an adapted Moosewood recipe.

Categories:  pasta,-rice-and-grains , low-sat.-fat , equipment , <-4-hours , soups-&-stews , low-carb , low-in... , low-sodium , time-to-make , low-protein , vegan , low-cholesterol , low-calorie , main-dish , grains , vegetarian , vegetable , healthy-2 , stove-top ,
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Serving Size (212.84 g)
Servings 4
Amount per Serving
Calories 158.83 Calories from Fat 77.04
% Daily Value *
Total Fat 8.56g 52.69%
Saturated Fat 1.22g 24.37%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 647.05mg 107.84%
Total Carbohydrate 19.9g 26.53%
Dietary Fiber 3.47 g 55.53%
Sugars 3.36 g %
Protein 3.57g 28.53%
Vitamin A 7445.18IU% Vitamin C 4.57mg%
Calcium 25.52mg% Iron 1.21mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
raw, chopped onions, diced potato, green bell pepper, ground coriander, ground cumin, dried oregano, chopped fresh tomatoes, yellow squash, fresh lemon juice