Ingredients

The following ingredients have 1 Servings
  • 1 large onion, peeled and diced
  • 3 garlic cloves, minced
  • 1 tablespoon olive oil
  • 1 (28 oz) can diced tomatoes, preferably fire-roasted
  • 1 teaspoon fine sea salt (more to taste)
  • 1 teaspoon ground black pepper (more to taste)
  • 1 tablespoon Italian seasoning
  • 2 cans of water, more if needed (see directions below)
  • 1/2 cup uncooked quinoa, rinsed well
  • 1 cup unsweetened almond milk
  • Chili flakes to taste
  • OPTIONAL: Grated cheese to garnish - omit for vegan

Instruction

  • Heat the oil in a large saucepot over medium heat. Add the onion and saute until translucent, about 5 minutes.
  • Add the garlic, salt, pepper, and spices, and saute until fragrant and the onions have softened, 3 - 5 more minutes.
  • Add the tomatoes to the pot, then add the water. Fill one full can with cold water and add to the pot, followed by another full can of water.
  • Pour the quinoa into the soup, bring the mixture to a boil, cover and turn down to a low boil for 10 - 15 minutes until the quinoa is cooked.
  • Remove the soup from the heat and let cool slightly before transferring to a food processor or high powered blender. Blend on high until the soup is smooth. Add more water if you want your soup a little more creamy.
  • Return the soup to the pot, stir in the almond milk and season with chili flakes. Taste and adjust seasonings appropriately.
  • Serve and garnish with freshly grated cheese.