HEARTY AND SPICY QUINOA SOUP

INGREDIENTS

• 4 tbsp of olive oil 

• 2 carrots, diced

• 2 celery stalks, diced

• 1 medium onion, diced

• *make your life easier by buying the mix of pre-chopped from Trader Joe’s

• 4 cloves of garlic, minced

• 1 can of chickpeas, drained and rinsed

• 1 tbsp of Trader Joe’s Calabrian chilis (more or less to your taste)

• 1 tsp of garlic powder

• 1 tsp of onion powder

• 1 tbsp of Italian spice blend

• 1 tbsp smoked paprika

• 1/2 tsp salt and pepper

• 1/2 tsp red chili flakes

• 1 cup of rinsed uncooked quinoa

• 1 14.5 oz can of tomato sauce

• 1 14.5 oz can of diced tomatoes

• 4 cups of broth 

• 1 cup of frozen peas

• 1 cup of frozen corn

• 1 small Parmesan rind (optional)

• 1/2 can of coconut milk

• 3 big handfuls of spinach

• 1/2 cup of shredded parm (plus more for Serving)

• Fresh parsley for serving.
  

DIRECTIONS

• In a big ass pot, heat your olive oil on medium-high heat. Add your onions, carrots, and celery. Season with salt and pepper. Cook for 5-7 minutes until soft. Add your garlic and cook for a few more minutes.

• Add your can of chickpeas, stir, and cook for 4 minutes. Add your chili paste and seasonings. Cook for a few more minutes. Add your quinoa, and mix well so the quinoa is coated in all those flavors.

• Add your diced tomatoes, sauce, and broth. Stir. Pop in your Parmesan rind. Bring to a boil, cover then simmer for 15-20 minutes until your quinoa is cooked.

• Once your quinoa is cooked add your spinach, coconut milk, and Parmesan cheese. Give everything a good mix and let your spinach wilt down.

• Serve with extra parmesan and fresh parsley.