Cream of Quinoa and Mushroom Soup

Ingredients

• Quinoa1/4 cup (50 g)
• Garlic1/2 clove (2 g)
• Onion1/4 count (38 g)
• Milk1/4 cup (60 ml)
• Butter1/3 tablespoon (10 g)
• Parmesan Cheese2 tablespoon (10 g)
• Oil2 teaspoon (7 ml)
• Mushrooms1/2 cup (35 g)

Instructions

1. 1

   Step 1

   For this recipe you need to wash the quinoa using a strainer at least 3 times before cooking.

2. 2

   Step 2

   Chop the onion and garlic while heating half of the oil in a pan over medium-high heat.

3. 3

   Step 3

   Once heated, add the garlic, onion and salt and pepper. Cook for 5 minutes over medium heat. Once done, turn off and remove.

4. 4

   Step 4

   Boil the quinoa in a pot filled with water (1.5 times the amount of quinoa) and a little salt. Add the previous mixture.

5. 5

   Step 5

   Boil for 15-20 minutes approximately. Remove from heat. Add more water if required.

6. 6

   Step 6

   Add the Parmesan cheese, butter and blend with the milk. Add some water if required.

7. 7

   Step 7

   Heat the remaining oil in another pan. While heating, cut the mushrooms in half.

8. 8

   Step 8

   Once heated, add the mushrooms and brown on both sides for 2 minutes per side over medium heat.

9. 9

   Step 9

   In a deep bowl serve the quinoa mixture and top with the mushrooms.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Cream of Quinoa and Mushroom Soup can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.