Reviewed: Nov. 15, 2009

We loved this soup! I added mushrooms and basil instead of parsley. It was great!

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eshokie

Home Town: Parksley, Virginia, USA

Living In: Charleston, South Carolina, USA

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Reviewed: Sep. 29, 2009

This was good. It didn't actually take that long to make, and I didn't have peppers, but added potatoes instead. I used purple cabbage, and ended up with a really pretty, festive looking soup!

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i<3mydog

Cooking Level: Intermediate

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Reviewed: Sep. 24, 2009

We substituted cauliflower for the cabbage and it was very good. Served with Jiffy cornbread.

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FloridaJoe

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Reviewed: Sep. 7, 2009

I made the mistake of putting the soup in the slow cooker thinking it would make a flavorful broth after a few hours and then I would add the quinoa...DON'T DO THIS! The soup ended up tasting terrible and I had to throw it out. I will try again making it according to the directions.

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Charlotte

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Reviewed: Jul. 17, 2009

It was just okay for me. It lacked flavor, so next time I would add some spices. I think chicken would add a lot of flavor to this soup.

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curlyQ

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Reviewed: Jul. 8, 2009

I only had Thai Coconut Curry Broth from College Inn so I used that in place of the stock. Wow, really kicked it up a notch.

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John Davies

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Reviewed: Mar. 24, 2009

This was great. However, it doesn't look very appealing, but still tasty. I added some grilled chicken and it tasted wonderful.

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kpainter

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Reviewed: Mar. 4, 2009

Yummy! I love Quinoa and thought it was a great idea to make it into soup. I decided to use some extra herbs to give it some pep. A dash of cumin A pinch of basil A spot of red pepper flakes A thing of canned tomatoes (juice an all) and some shell noodles. I cooked the Quinoa in the veggie broth tomato/water after cooking the veggies a little. A little after that I added the pasta. I found that the Quinoa kept together this way and the pasta was not over done.

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Munchter_Face

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Reviewed: Feb. 16, 2009

I wanted to try quinoa but my local grocery store didn't have any so I used rice instead. I added red pepper flakes and extra garlic and used a 15 oz can of diced tomates. I also added whatever veggies I had around. It turned out very good and we even have leftovers for the next day.

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cbunde20

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Reviewed: Jan. 25, 2009

Use fresh cherry tomatoes, plenty of lemon and cilantro.

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Lora

Cooking Level: Intermediate

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Reviewed: Jan. 3, 2009

Tasteless...I'm sorry but it's like eating soaked veggies, no condiments but salt and pepper.

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aida

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Reviewed: Oct. 5, 2008

yummy I discovered quinoa while on my Peruvian honeymoon. This soup reminded me of our trip. :)

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MERIJUL

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Reviewed: May 12, 2008

This was very good and very easy! I added: mushrooms, lots of chopped fresh basil, a couple bay leaves, a dash of thyme and a can of white beans I left out: celery (didn't have it) and parsley (since I focused on basil instead) It turned out beautifully though I still thought it could use a bit more spice. Not sure what though. A jalapeno pepper might do it some good. I have a cold and this really hit the spot as a veggie soup remedy. If you don't want the quinoa to go mushy make sure you cook it just long enough for all the veggies to be tender. You'll see the quinoa is ready when it "pops" open and floats to the surface instead of being grounded on the bottom of the pot.

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WOCKINWOBBYN

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Reviewed: Mar. 1, 2008

This soup was great! I did add potatoes and about 1 tsp cumin. It was very flavorful and all those veggies were so refreshing!

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kevnikp

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Reviewed: Jan. 28, 2008

I followed the recipe and incorporated some suggestions in other reviews. The soup was completely mediocre. The flavor fell flat. I had high hopes, but I will not make this again.

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Stacey Curran Wellman

Cooking Level: Expert

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Reviewed: Aug. 4, 2007

Cheap, easy, and tasty!

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cyclical

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Reviewed: Feb. 7, 2007

I think I made to much. I didn't like. It was to watery for me.

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organic water

Cooking Level: Intermediate

Home Town: Makakilo, Hawaii, USA

Living In: Gig Harbor, Washington, USA

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Reviewed: Jan. 22, 2007

This was really not the best recipe I've ever made. The flavour of the soup was really nice, and definately an easy and quick meal to make, but I found teh quinoa totally fell apart and turned to mush, rathar than held it's shape, which also lead it to taking up the majority of the volume of the soup. If I was to make this again, I would cook the quinoa separately and add it to bowl fulls of the soup, rathar than a one-pot deal. That way you would keep the nice "pop" than perfectly cooked quinoa has.

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JessN2Birds

Cooking Level: Expert

Living In: Winnipeg, Manitoba, Canada

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Reviewed: Dec. 20, 2006

I doctored this heavily. I used canned tomatoes because they are not in season here right now and added seasoning such as a packet of Sazon and a bay leaf. Still, good base for veggie soup. Served it with bug hunks of whole grain baguette. Easily made vegan. Great way to introduce a new, unfamiliar food (quinoa) to a skeptic (my fiance). I will make this again.

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Satyan

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Reviewed: Dec. 12, 2006

I used a veggie broth and decresed the water and it came out more like a stew. Very easy and pretty delicious. I love quinoa

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laura

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Quinoa Vegetable Soup

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