Quinoa Soup Recipe For Weight Loss (A Healthy And Filling Meal)

Inviting an irresistible fusion of health and taste into your culinary repertoire, our Quinoa Soup Recipe elevates everyday dining to a nourishing experience.

As a whole grain rich in fiber, protein, and essential minerals, Quinoa lays the foundation for this vibrant, hearty soup. 

Skillfully interweaving a symphony of fresh, handpicked ingredients.

It serves as a feast for both the palate and the eyes. This timeless recipe guarantees a warm embrace on cool days, and a nourishing reprieve from the summer heat

This quinoa soup introduces an irresistible blend of textures and flavors to the table, packed with colorful vegetables.

This recipe isn’t just a humble ode to wholesome comfort food—it’s a narrative of wellness and satisfaction that’s deeply woven into every ladle. 

So, let’s embark on this culinary adventure, transforming simple, unassuming ingredients into an inspiring masterpiece.

What Is Quinoa Soup?

Quinoa Soup is a hearty and nutritious dish that integrates the superfood quinoa with other flavorful ingredients.

A staple in many South American cuisines, Quinoa serves as the star of this soup. It offers a unique, slightly nutty flavor and a texture that is both soft and slightly crunchy.

The basic recipe generally involves simmering Quinoa in a well-seasoned broth, often enhanced with onions, garlic, and aromatic herbs. 

The beauty of quinoa soup lies in its versatility; you can augment it with a medley of vegetables like carrots, celery, bell peppers, or even proteins like chicken or tofu.

Every spoonful delivers a wonderful mix of textures and flavors, not to mention a host of health benefits. Quinoa is rich in fiber, protein, and essential minerals, making the soup nutritious.

Whether served as a comforting winter warmer or a light summer meal.

Can You Vary The Recipe With Other Ingredients?

Absolutely! Quinoa soup is a versatile dish that can easily be modified to meet various dietary needs:

Keto : Quinoa isn’t keto-friendly due to its high carb content. You could replace it with lower-carb options like cauliflower rice or chopped zucchini. You could also add more high-fat ingredients, like avocados or a swirl of cream, to align with the ketogenic diet’s macro requirements.

Paleo: Similar to keto, Quinoa isn’t typically included in a paleo diet. You could use riced cauliflower or sweet potatoes instead. Also, replace the regular butter with ghee or coconut oil

Gluten-Free: Quinoa is naturally gluten-free, making it an excellent option for a gluten-free diet. Ensure that your chicken stock is gluten-free, as some store-bought versions might contain gluten.

Whole30: Quinoa is also not Whole30-compliant due to being a pseudo-cereal. You could replace it with more veggies or add a protein like chopped chicken or shrimp.
Use ghee instead of regular butter, and make sure your chicken stock is Whole30-approved.

Recipe Directions

• In a Dutch oven, combine stock, chicken, bay leaf, thyme, garlic, and salt. Bring to a boil, then simmer covered for 15 minutes. Strain the stock and set aside.
• In the same pot, cook onion and garlic in butter for 5 minutes. Add spinach, parsley, cilantro, mint, and jalapeño, cook for another 5 minutes.
• Pour in the reserved strained stock, bring to a boil, then simmer for 3 minutes.
• Add Quinoa, celery, and scallions, cover, and simmer for 35 minutes.
• Shred the cooled chicken using two forks.
• After simmering, add shredded chicken to the pot, adjust seasoning, and ladle the soup into bowls.
• Optionally, drizzle cilantro cream on top before serving.

Variations, Add-Ons, And Toppings

Variations

• Vegetable Quinoa Soup: Skip the chicken and add more vegetables like bell peppers, tomatoes, or even sweet potatoes for a hearty vegan version.

• Spicy Quinoa Soup: Add a dash of cayenne pepper or extra jalapeños to kick the soup.

• Quinoa and Bean Soup: Add a can of drained and rinsed black beans or chickpeas for extra protein and fiber.

• Seafood Quinoa Soup: Swap out the chicken for shrimp or chunks of white fish. Add them in during the last few minutes of cooking to avoid overcooking.

Add-Ons

• Grains: You can mix in other grains like farro or barley for a change in texture.

• Greens: Try different greens like kale, chard, or collard greens.

• Protein: Add tofu or tempeh for a vegetarian protein source. If you eat meat, try different types, such as turkey or even beef.

Toppings

• Cheese: Sprinkle crumbled feta or grated parmesan on each serving.

• Nuts: Add a crunch with toasted almonds, walnuts, or pumpkin seeds.

• Herbs: Fresh herbs like dill, basil, or extra mint would make a refreshing topping.

• Avocado: Slices of creamy avocado make a delicious and visually appealing topping.

Can I Make Quinoa Soup In A Slow Cooker Or Instant Pot?

Quinoa Soup can easily be adapted to be made in a slow cooker or an Instant Pot. Here are the general steps for each:

Slow Cooker

• Add all the ingredients except the Quinoa and spinach to the slow cooker. This includes the chicken, stock, herbs, onion, garlic, celery, and jalapeño.

• Cook on low for 6-8 hours or high for 3-4 hours.

• About 30 minutes before serving, remove the chicken and shred it. Return it to the slow cooker.

• Add the Quinoa and spinach to the slow cooker, cover, and cook on high for 30 minutes, until the Quinoa is cooked and the spinach is wilted.

• Check the seasoning, add more salt if needed, and serve hot.

Instant Pot

• Using the sauté function, cook the onions, garlic, celery, and jalapeño in the butter until softened.

• Add the chicken, herbs, and stock to the pot. Secure the lid and set the pressure release to sealing. Cook on high pressure for 15 minutes.

• Perform a quick release by moving the pressure release to the vent.

• Open the pot and remove the chicken to shred it.

• Add the Quinoa and spinach to the pot, secure the lid, and set the pressure release to sealing. Cook on high pressure for 1 minute, then allow the pressure to naturally release for 10 minutes before moving the pressure release to the vent.

• Return the shredded chicken to the pot, check the seasoning, and serve hot.

Can I Use Store Broth, Or Should I Make My Own?

Store-Bought Broth

• This is a great option for convenience. It’s readily available and saves a lot of time. When choosing a store-bought broth, look for low-sodium versions to control the amount of salt in your soup. 
• Also, check the ingredient list to avoid broths with artificial additives or preservatives.

Homemade Broth

• Making your own broth gives you control over the ingredients and allows you to adjust the flavors to your liking. You can use leftover bones and vegetable scraps, making it a cost-effective and sustainable option. 

• Homemade broth typically has a fresher, deeper flavor compared to store-bought versions. However, it takes more time to prepare.

How To Serve?

• Bowl Choice: Opt for wide, shallow soup bowls to showcase the colorful ingredients of the soup. Pre-warm the bowls in the oven or run them under hot water to keep the soup hot for longer.
• Garnish: Before serving, garnish the soup with freshly chopped herbs, a squeeze of fresh lemon juice, or a drizzle of high-quality olive oil for added depth of flavor and visual appeal.
• Side Dish: Quinoa Soup is a meal in itself, but you can serve it with a side of crusty whole-grain bread, a simple green salad, or a dish of marinated olives to create a more robust meal.
• Serving Utensil: Use a ladle for serving. This allows for an easy and even serving of broth and chunks, ensuring everyone gets a balanced portion.
• Personalize: If dietary restrictions allow, you could provide small bowls of grated cheese, croutons, or chili flakes on the table. This will enable guests to personalize their soup to their liking.

Perfect Side Dishes

• Crusty Bread: A warm loaf of whole-grain or sourdough bread can be the perfect accompaniment to any soup, great for dipping and soaking up all the delicious flavors.
• Grilled Vegetables: A plate of grilled or roasted veggies can add a pleasant, smoky contrast to the rich flavors of the soup. Choose seasonal vegetables for the best taste and texture.
• Green Salad: A light, fresh salad with a tangy vinaigrette can balance the warmth and richness of the soup. Try a simple mixed greens salad, or choose something with more character, like an arugula salad with lemon and parmesan.
• Quinoa Salad: For a thematic companion, a chilled quinoa salad with a mix of fresh vegetables, herbs, and a light dressing can be an excellent choice.
• Cheese Plate: A selection of cheeses, particularly those with a sharp flavor, can complement the soup wonderfully. Pair with a variety of crackers or sliced baguettes.

Storage And Make Ahead

• Store: Allow the quinoa soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Freeze: Portion the soup into individual freezer-safe containers or bags. Label with date and freeze for up to 3 months.
• Reheat: When ready to enjoy, thaw frozen soup overnight in the refrigerator or reheat directly from frozen on the stove over low heat, stirring occasionally.
• Make Ahead: Prepare the soup as directed, excluding any garnishes or toppings. Refrigerate or freeze the soup without garnishes. Add fresh toppings when serving for optimal flavor and texture.

What Can We Do With Leftovers? 

Leftover Quinoa Soup is incredibly versatile and can be repurposed in a variety of delicious ways:

• Add to a Stir-fry: Use the soup as a base for a quick and nutritious stir-fry. Just add some fresh vegetables and protein of your choice.
• Stuffed Peppers or Tomatoes: Use the soup as a stuffing for peppers or tomatoes, then bake for a healthy and flavorful meal.
• Pasta Sauce: Thicken the soup with a little cream or puree it to make a sauce for pasta.
• Grain Bowls: Use the soup as a topping for grain bowls and other veggies and protein.
• Frittata: Add the soup to beaten eggs, pour into a baking dish, and bake until set for an amazing frittata.
• Freeze for Later: If you’re unsure what to do with the leftovers immediately, you can freeze them. Store in individual portion sizes for a quick and easy meal in the future.

Quinoa Soup Recipe For Weight Loss (A Healthy And Filling Meal)

5 from 16 votes

Recipe by Hanna Barnes Course: Soup Recipes

Servings

4-6

servings

Prep time

20

minutes

Cooking time

1

hour 

Calories

197

kcal

Quinoa Soup is a nutrient-packed, savory dish featuring the superfood quinoa at its heart. The soup is brimming with a medley of herbs, veggies, and lean protein. All simmered in a flavorful broth. 

Ingredients

• 1 1 Boneless, Skinless Chicken Breast

• 1 1 Bay Leaf

• 2 2 Fresh Thyme Sprigs

• 4 Cloves 4 Garlic, Chopped

• 1 Tsp 1 Salt (Omit If Using Store-Bought Stock)

• 2 Tbsp 2 Unsalted Butter

• 1/2 1/2 Large Yellow Onion, Diced

• 1/2 Lb 1/2 Fresh Spinach Leaves

• 3 Sprigs 3 FlatLeaf Parsley, Chopped (Stems Discarded)

• 1/4 Cup 1/4 Loosely Packed Cilantro Leaves

• 3 Sprigs 3 Mint Leaves, Chopped

• 1 1 Jalapeño Chile, Diced (Stem, Seeds, And Ribs Removed) (Ripe Red For Color)

• 3/4 3/4 Quinoa

• 2 2 Celery, Diced (Stalks)

• 3 3 Scallions, Finely Diced (White And Green Parts)

Step-By-Step Directions

• Prepare The Soup Base
  In a 4-quart Dutch oven or stockpot, combine the stock, chicken, bay leaf, thyme, two garlic cloves, and salt. Bring the mixture to a boil over high heat.
  
  Reduce heat to simmer, cover, and cook for 15 minutes.
  
  Carefully remove the chicken from the pot and set it aside to cool. Strain the stock into a large measuring cup. Discard the thyme, bay leaf, and garlic. Set the strained stock aside.
  
• Finish The Soup
  In the same pot, heat the butter over medium heat. Add the onion and remaining garlic. Cook for 5 minutes.
  Stir in the spinach, parsley, cilantro, mint, and jalapeño. Continue to cook for another 5 minutes.
  
  Pour in the reserved strained stock. Bring the mixture to a boil and let it cook for 3 minutes.
  
  Lower the heat to simmer. Add the Quinoa, celery, and scallions. Cover the pot and let it simmer for 35 minutes.
• Shred The Chicken
  While the soup is simmering, shred the cooled chicken using two forks.
• To Serve
  After the soup has simmered full time, uncover the pot, add the shredded chicken, and stir well. If needed, adjust the seasoning with additional salt.
  
  Ladle the hot soup into bowls. If using, drizzle the cilantro cream on top. Serve immediately.
• EQUIPMENT LIST
• Stockpot Or Dutch Oven
• Cutting Board
• Kitchen Knife
• Measuring Cups
• Measuring Spoons
• Large Measuring Cup Or Bowl
• Strainer
• Spatula Or Wooden Spoon
• Forks
• Airtight Containers Or Freezer Bags (For Storage)

Notes

• Quinoa Soup Overview: Quinoa Soup is a nutrient-dense dish incorporating Quinoa, a range of vegetables, and chicken in a flavorful broth. Its preparation involves simmering ingredients, making it a hearty, comforting, and satisfying meal.
• Ingredient Highlights: Key ingredients include homemade or low-sodium chicken stock, chicken breast, a variety of herbs (bay leaf, thyme, parsley, cilantro, mint), garlic, unsalted butter, onion, spinach, jalapeño, Quinoa, celery, and scallions.
• Cooking Process: The recipe involves preparing a soup base by simmering chicken in stock, straining, and setting aside. The next step is sautéing vegetables and herbs, adding the strained stock, and adding Quinoa to simmer. Shredded chicken is added last before serving.
• Recipe Variations: The recipe is adaptable to dietary needs. It can be vegan, gluten-free, or modified to fit keto, paleo, and Whole30 diets.
• Health And Nutritional Benefits: Quinoa Soup is high in protein, fiber, and numerous vitamins and minerals. It benefits heart health and digestion and provides a good energy source.
• Storage And Leftover Usage: The soup can be stored in the fridge for up to 5 days or frozen for longer-term storage. Leftovers can be transformed into new dishes like casseroles and stews or used as a sauce or filling.
• Equipment Needed: Key kitchen tools include a stock pot or Dutch oven, a cutting board and knife, measuring tools, a strainer, a spatula or wooden spoon, and storage containers.
• Recipe Card: Servings: 4-6, Prep Time: 20 minutes, Cooking Time: 60 minutes, Calories: Approximately 300 per serving.

Nutrition Table 

• Author
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Hanna Barnes

Hanna is a writer at Soup Chick. Yulia's website reignited her passion for crafting affordable, veggie-packed soups. She is certified by the Auguste Escoffier School of Culinary Arts and has expertise in healthy, baking, and vegan cuisine. With years of food blogging and collaborating with chefs, she offers a range of recipes on Soup Chick, from classic broths to the heavenly slow cooker chicken tortilla soup. Join her in creating flavorsome, wholesome soups in your kitchen!

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