This soup is also from an issue of the Vegetarian Times. I have been browsing and trying out a lot of their recipes recently. Here's how I made it:
1/2 cup onion - diced (the original recipe had red onion but I used sweet onion as thats what I had on hand)
1 cup veg. broth
1/4 cup quinoa
1 cup canned diced tomatoes with basil, garlic and oregano
1/2 cup chopped spinach - fresh or frozen (I used frozen)
1/2 cup chopped mixed veggies (again I used a frozen mix)
Coat a saucepan with cooking spray. Heat on medium. Saute the onions for 5 mins till soft. Add the broth and 2 cups water. Bring to a boil. Add the quinoa. Cover and simmer on medium for 10 to 15 mins. Then stir in the canned tomatoes, spinach and veggies. Simmer another 10 mins. Season with salt and pepper. I also added a dash of Tabasco hot sauce.
Since this soup is not very liquidy due to the addition of quinoa and veggies, it made for a good lunchbox item for me. It was a good & delicious change from the usual canned soups (Amy's organic ones that I often carry to work) and leftover lunches I have. The flavor somehow got enhanced when I had it for lunch. It struck me that this was the first time I actually cooked something specially for my lunchbox!
The Quinoa Veggie soup goes to the Soup 'n Juice event at Mom's Recipes.
Updating this post to send it to the CWF - WG - Quinoa event at Priya's Mharo Rajasthan's Recipes.