Creamy Quinoa and Vegetable Soup

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PensyGirl 0

"This is a very quick and easy soup. Quinoa is a grain found in most health food stores, and many large grocery stores. It is a complete protein containing all 8 amino acids, so serve this soup with a whole-wheat roll for a filling and nutritious lunch."
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25 m servings 321 cals
Serving size has been adjusted!

Original recipe yields 2 servings



  • Calories:
  • 321 kcal
  • 16%
  • Fat:
  • 8.9 g
  • 14%
  • Carbs:
  • 45.9g
  • 15%
  • Protein:
  • 17.1 g
  • 34%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 1544 mg
  • 62%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. Bring the beef broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium, cover, and cook 5 minutes. Stir in the green onions, mushrooms, green beans, and tarragon; continue cooking until the green beans are tender, about 5 minutes. Stir in the evaporated milk, and season to taste with salt and pepper. Simmer 2 more minutes until heated through.



This was ok, but I didn't like the tarragon flavor with it, and think it might be better with something else other than beef broth, kind of a strange combo of ingredients, didn't hate it and did...

Found this recipe to get rid of some evap milk, then ended up using half and half instead. Oh well. Liked the soup after some modifications--No mushrooms. Used tops of green onions, too. Sub out...

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