- 2 Tablespoons Olive Oil
- 0.5 cup, diced Onion
- 3, minced Garlic Cloves
- 3 medium, diced Tomatoes
- 2 medium, sliced Yellow Squash
- 6, chopped Broccolini
- 1 cup Quinoa
- 6 cups Chicken or Vegetable Broth
- 1 teaspoon Sea Salt
- 0.5 teaspoon Ground Black Pepper
- 2 Tablespoons, for garnish Parsley
Comforting and vegetarian one pot quinoa and vegetable soup!
When the temperatures get a bit cooler outside, a bowl of soup is always a good idea.
This soup is so easy to make, full of vibrant veggies and protein from the quinoa!
If you have any leftover veggies or protein like chicken, feel free to toss it into this soup!
Any vegetable will work but I really love the tomato, yellow squash and broccolini.
It’s not only visually stunning with the color variety but each vegetable has a distinct flavor and texture.
The veggies are soft but not overcooked and the quinoa makes this a complete and healthy meal.
Once I discovered quinoa, I have never stopped buying it to all kinds of meals! Savory and sweet!
Quinoa is high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.
It is also high in fiber, magnesium, B vitamins, iron, potassium, calcium, phosphorus, vitamin E and various beneficial antioxidants.
Yellow squash is a seriously nutritional power-packed veggie. It is also rich in manganese, fiber and vitamins. Yellow squash can also support your vision and immune system.
Broccolini is similar to broccoli but more dark green and with smaller and more tender stems.
As part of the cruciferous vegetable family, broccolini is also high in both calcium and magnesium, which help to regulate your blood pressure.
Tomatoes are packed with umami which is why they are perfect for soup!
Since they grow on vines, tomatoes are actually a fruit and packed with vitamin C, potassium, folate, and so much more.
Please leave your review for this one pot quinoa and vegetable soup in the comment section below.
You can also send me a message with feedback or questions via Instagram.
Prep Your Veggies
Peel and dice the onion, about half of a large onion.
Using the flat side of a large knife, crush then peel and mince the garlic cloves. You can also use a garlic press with the skins on!
Wash and dice the yellow squash and broccolini. Discard the ends of the squash.
Wash and dice the tomatoes, remove the cores at the stem ends.
Lastly, get the remaining ingredients out and ready.
Get a Large Soup Pot
Heat a large soup pot over high heat and add 2 tablespoons of olive oil.
Once the oil is hot, add the diced onion, diced tomatoes and minced garlic.
Lower the heat to medium and sauté for just 3-4 minutes.
Next, add the prepped vegetables and quinoa then season with salt and black pepper.
Stir to combine then add the broth.
Cover and increase the heat to high until the soup comes up to a simmer.
Once at a simmer, lower the heat to medium-high and leave a bit of gap open for extra steam to escape.
Cook, stirring occasionally until the quinoa is fully cooked, about 15-20 minutes.
Taste For Seasoning then Serve
Grab a spoon and taste the soup for seasoning.
At this point I usually add a bit more sea salt.
If you accidentally over-salted the soup, add 1/2 cup of water to the soup. It's always better to under-season than over-season.
It's best to serve soup in warm bowls.
To warm your bowls, either warm in the microwave for 30 seconds or warm in your 200°F oven for 3-5 minutes.
Ladle your soup into your warm bowls and garnish with fresh parsley, if desired.
The leftovers can be store in an air-tight container in the refrigerator for up to 3 days.