Caribbean Quinoa-Coconut Milk Soup

Quinoa is not actually a grain, but a seed. It is often referred to as a ‘superfood’ due to its high nutritional value.

This is vegan and gluten free recipe. Dish can be prepared in 45 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 13.

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Medium

Caribbean Quinoa-Coconut Milk Soup

Cooking Method: Boiling, Simmering Cuisine: Caribbean Courses: Caribbean Cuisine, Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 25 min Rest Time 5 min Total Time 45 mins

Servings: 4 Calories: 1280

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Quinoa
• 1 can Coconut Milk
• 4 cup Vegetable Broth
• 1 medium Red Bell Pepper
• 1 medium Carrot
• 1 small Onion
• 2 clove Garlic Clove
• 1 teaspoon Ginger
• 1 teaspoon Curry Powder
• 1 teaspoon Cayenne Pepper
• 2 tablespoon Lime Juice
• 1 teaspoon Salt
• 2 tablespoon Cilantro

Instructions

1. Rinse the quinoa under cold water.
2. In a large pot, heat the coconut milk and vegetable broth over medium heat.
3. Add the diced red bell pepper, carrot, onion, minced garlic, and grated ginger to the pot.
4. Stir in the curry powder and cayenne pepper.
5. Add the rinsed quinoa to the pot and bring to a boil.
6. Reduce heat, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the vegetables are tender.
7. Stir in the lime juice and salt.
8. Serve the soup hot, garnished with fresh cilantro.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 320kcal

% Daily Value *

Total Fat 18g28%

Total Carbohydrate 34g12%

Sugars 6g

Protein 9g18%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.