This soup I just tossed together and it turned out delish! Not only is it quick and easy it is super low in fat, a good source of protein and high in fiber!
I searched online and found a recipe that almost perfectly matched what I had done:
Put the water in a heavy stainless steel pot, put the lid on it, and place it over high heat to boil. Rinse the quinoa well and drain. Do this twice with warm filtered water, then set quinoa aside. Once the water is boiling, add the quinoa, all the veggies, onion, garlic, and ginger. Cover and keep it at high temp. Once its starts to boil again, bring temp down to medium low and let it simmer for 15 minutes. After the 15 minutes, check if the quinoa is cooked. It should look transparent, thick, and in the shape of a circle with a clef in it (look at picture above). You don’t want to cook the veggies too much unless the quinoa needs more time. When the quinoa is ready, add the thyme, Celtic sea salt, cayenne pepper, and black pepper. Stir to mix all condiments well in the soup and cover for a minute, then taste. If it needs a little more sea salt, then add it. Serve and garnish generously with the freshly chopped parsley.
Kristi's directions- throw it all in your crock pot and cook on low all day or high for several hours until quinoa is soft. Use fresh or frozen veggies for a quicker soup.