Sweet Potato Quinoa Soup

Quinoa is not a true grain but actually the seeds of a green leafy plant. It is rich in protein and gluten-free. Quinoa, sweet potatoes, corn, and two kinds of beans come together beautifully in this hearty soup.

Reprinted with permission from the publisher, Hippocrene Books, from Indian Inspired Gluten-Free Cooking by Alamelu Vairavan and Margaret Pfeiffer. Copyright 2013.

Sweet Potato Quinoa Soup

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    Ingredients

    1/2 cup quinoa 1/4 teaspoon cayenne pepper (more or less to taste)
    1 medium onion, chopped 1 cup frozen cut green beans
    2 teaspoons oil 1/4 cup frozen corn
    5 cups reduced-sodium vegetable or chicken broth 2 cups peeled and cubed sweet potatoes
    2 teaspoons ground cumin 1 (15-ounce) can reduced-sodium white beans (cannellini, navy, or chickpeas), drained and rinsed
    1/2 teaspoon ground turmeric 1/4 cup chopped fresh cilantro

    directions

    Total:
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    • 1

      Rinse quinoa in several changes of water and drain in a fine-mesh strainer. Reserve.

    • 2

      In a 3-quart saucepan over medium heat, sauté onion in oil about 3 minutes or until onion is translucent. Add reserved quinoa and stir for a few minutes.

    • 3

      Add broth, cumin, turmeric, and cayenne pepper. Bring to a boil, then reduce heat, and simmer for 10 minutes.

    • 4

      Add green beans, corn, and sweet potatoes. Bring back to a boil, then reduce heat, cover, and simmer for 5 to 10 minutes, until sweet potatoes are tender

    • 5

      Add white beans and cilantro; heat for 2 minutes and serve.

    nutritional information

    Calories:
    150
    Fiber:
    7 g
    Fat:
    2.5 g
    Saturated Fat:
    0 g
    Carbohydrates:
    27 g
    Protein:
    5 g
    Sodium:
    300 mg
    Cholesterol:
    0 g
    Potassium:
    381 mg
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