A hearty and nutritious soup packed with spring vegetables and protein-rich quinoa. Perfect for rainy days when you crave warmth and comfort.
Ingredients: 1 cup quinoa, rinsed. 1 tablespoon olive oil. 1 onion, diced. 2 cloves garlic, minced. 2 carrots, diced. 2 stalks celery, diced. 1 bell pepper, diced. 1 zucchini, diced. 6 cups gluten-free vegetable broth. 1 teaspoon dried thyme. 1 teaspoon dried oregano. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup diced tomatoes canned or fresh. 2 cups baby spinach. 1/4 cup chopped fresh parsley.
Instructions: Put the Instant Pot in saut mode and heat the olive oil. Saut the garlic and onions until they smell good. Put in the zucchini, bell pepper, carrots, and celery. Cook for two to three minutes. Put in the thyme, oregano, smoked paprika, salt, and pepper, along with the quinoa. Mix well. Put the lid back on the Instant Pot and set it to high pressure for 8 minutes. After you're done, let the pressure drop naturally for 5 minutes. Then, carefully let go of the last bit of pressure quickly. Add diced tomatoes and spinach, stirring until the spinach wilts. Serve hot with chopped parsley on top.
Prep Time: 15 minutes
Cook Time: 8 minutes
Grindhouse Eatery
