Best 6 Quinoa Chickpea And Spinach Soup Recipes

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Indulge in a delightful culinary journey with our exquisite Quinoa, Chickpea, and Spinach Soup, a symphony of flavors and textures that will tantalize your taste buds. This nourishing soup combines the nutty goodness of quinoa, the hearty protein of chickpeas, and the vibrant freshness of spinach, creating a wholesome and satisfying meal. Embark on a culinary adventure as we guide you through the simple steps to prepare this delectable soup, along with variations and additional recipes that offer a kaleidoscope of flavors. From a zesty Lemon Herb Quinoa Soup to a creamy Vegan Corn Chowder, each recipe promises a unique taste experience. Dive into a world of culinary delight and discover the perfect soup to warm your soul.

Here are our top 6 tried and tested recipes!

QUINOA, CHICKPEA AND SPINACH SOUP



Quinoa, Chickpea and Spinach Soup image

Make and share this Quinoa, Chickpea and Spinach Soup recipe from Food.com.

Provided by Laka

Categories     Kid Friendly

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 onion, chopped
3 garlic cloves, chopped
2 carrots, finely chopped
250 g spinach, frozen leaves
5 cups vegetable broth, from 1 cube
400 g chopped tomatoes, canned
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
100 g uncooked quinoa, rinsed
250 g chickpeas, drained and rinsed
1/2 lemon, juice of

Steps:

  • Sauté onion and garlic for 3 - 5 minutes in the olive oil over medium heat in a large pot.
  • Stir in the carrot and spinach, continue to cook for about 2 minutes.
  • Add the vegetable broth, chopped tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes.
  • Add the chickpeas and cook for 5 more minutes, until heated through.
  • Before serving, add the lemon juice and stir to combine.

Nutrition Facts : Calories 257.7, Fat 6.2, SaturatedFat 0.8, Sodium 265.3, Carbohydrate 43.2, Fiber 8.6, Sugar 5.7, Protein 10.1

CHICKEN AND QUINOA SOUP



Chicken and Quinoa Soup image

Provided by Food Network Kitchen

Time 35m

Yield 4 servings

Number Of Ingredients 11

1 tablespoon extra-virgin olive oil
1 medium onion, sliced
3 stalks celery, chopped
2 cups roughly chopped carrots
1 teaspoon Cajun seasoning, plus more for topping
1 cup quinoa
1 quart fat-free low-sodium chicken broth
Kosher salt and freshly ground pepper
2 cups chopped broccoli florets
2 1/2 cups shredded rotisserie chicken (white meat only), skin removed
2 tablespoons low-fat sour cream

Steps:

  • Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
  • Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
  • Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.

ANDALUSIAN CHICKPEA AND SPINACH SOUP



Andalusian Chickpea and Spinach Soup image

A simple peasant soup that is often served with toasted or fried bread doused with vinegar, pine nuts, hard-boiled egg and parsley added at the end, this is a filling and comforting soup that is still suitable for a late spring/early summer meal.

Provided by Martha Rose Shulman

Categories     soups and stews, main course

Time 3h

Yield 6 servings

Number Of Ingredients 12

1 cup chickpeas, washed, picked over and soaked for 4 hours or overnight in 1 quart water
2 tablespoons extra virgin olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 14-ounce can chopped tomatoes with juice, or 1 pound tomatoes, peeled, seeded and chopped
2 teaspoons sweet paprika
1 pound potatoes, peeled and diced
1/4 cup dry white wine
Salt to taste
Pinch of saffron
1 pound spinach , stemmed, washed thoroughly in 2 changes of water, and coarsely chopped
Freshly ground pepper

Steps:

  • Drain the chickpeas and combine with 1 quart fresh water in a large saucepan. Bring to a boil, reduce the heat, cover and simmer 1 hour. Add salt to taste and continue to simmer until tender, 30 minutes to an hour.
  • Heat the oil over medium heat in a heavy soup pot and add the onion. Cook, stirring, until tender, about 5 minutes. Add 2 of the garlic cloves and cook, stirring, until fragrant, about 30 seconds. Add the tomatoes, paprika and a generous pinch of salt and cook, stirring often, until the tomatoes cook down to a fragrant sauce, 10 to 15 minutes.
  • Add the chickpeas with their liquid, the potatoes, wine, more salt to taste, pepper, and 2 cups water. Bring to a boil, reduce the heat to low and cook until the potatoes are tender, about 30 minutes.
  • Stir in the remaining garlic, the saffron and the spinach and simmer another 5 minutes. Add freshly ground pepper, taste and adjust seasoning, and serve.

Nutrition Facts : @context http, Calories 274, UnsaturatedFat 5 grams, Carbohydrate 43 grams, Fat 7 grams, Fiber 9 grams, Protein 12 grams, SaturatedFat 1 gram, Sodium 665 milligrams, Sugar 7 grams

QUINOA WITH CHICKPEAS AND TOMATOES



Quinoa with Chickpeas and Tomatoes image

This delicious recipe was presented to me by a vegan friend. The lime juice gives the quinoa a fresh flavor that can't be beat!

Provided by sarahhouston

Categories     Side Dish     Grain Side Dish Recipes

Time 40m

Yield 6

Number Of Ingredients 11

1 cup quinoa
⅛ teaspoon salt
1 ¾ cups water
1 cup canned garbanzo beans (chickpeas), drained
1 tomato, chopped
1 clove garlic, minced
3 tablespoons lime juice
4 teaspoons olive oil
½ teaspoon ground cumin
1 pinch salt and pepper to taste
½ teaspoon chopped fresh parsley

Steps:

  • Place the quinoa in a fine mesh strainer, and rinse under cold, running water until the water no longer foams. Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
  • Once done, stir in the garbanzo beans, tomatoes, garlic, lime juice, and olive oil. Season with cumin, salt, and pepper. Sprinkle with chopped fresh parsley to serve.

Nutrition Facts : Calories 185.4 calories, Carbohydrate 28.8 g, Fat 5.4 g, Fiber 4.5 g, Protein 6 g, SaturatedFat 0.5 g, Sodium 175.9 mg, Sugar 0.8 g

LEMONY QUINOA-AND-SPINACH SOUP



Lemony Quinoa-and-Spinach Soup image

Make sure to rinse your quinoa well in cold water before using.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 8

2 quarts low-sodium chicken broth
1 sprig dill, plus 1/4 cup chopped
3-inch piece lemon peel, plus 1 tablespoon fresh lemon juice
1/2 teaspoon grated garlic
Kosher salt and freshly ground pepper
1/2 cup quinoa, thorougly rinsed
5 cups packed baby spinach
Extra-virgin olive oil

Steps:

  • In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.

QUINOA, CHICKPEA AND SPINACH SOUP



Quinoa, chickpea and spinach soup image

Number Of Ingredients 12

1 tablespoon olive oil
1 piece onion, chopped
3 pieces garlic cloves, chopped
2 pieces carrots, finely chopped
250 g spinach, frozen leaves
5 cups vegetable broth from 1 cube
400 g chopped tomatoes, canned
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
100 g 100 g uncooked quinoa, rinsed
250 g chickpeas, drained and rinsed
1/2 piece Lemon juice from

Steps:

  • Sauté onion and garlic for 3 - 5 minutes in the olive oil over medium heat in a large pot.
  • Stir in the carrot and spinach, continue to cook for about 2 minutes.
  • Add the vegetable broth, chopped tomatoes with their juices, thyme, rosemary and the quinoa. Bring to a low boil, cover and cook for about 15 minutes.
  • Add the chickpeas and cook for 5 more minutes, until heated through.
  • Before serving, add the lemon juice and stir to combine.

Tips:

  • Preparing the quinoa and chickpeas ahead of time can save time during the week and make it easier to throw this soup together for a quick and easy meal.
  • If you don't have any cooked quinoa or chickpeas on hand, you can cook them according to the package directions before starting the soup.
  • You can use any type of vegetables you like in this soup. Some other good options include carrots, celery, zucchini, or kale.
  • If you want a thicker soup, you can add more quinoa or chickpeas. You can also blend part of the soup until smooth and then stir it back into the pot.
  • Serve the soup with a side of crusty bread or crackers for a complete meal.

Conclusion:

This quinoa, chickpea, and spinach soup is a delicious, healthy, and easy-to-make meal that is perfect for busy weeknights. It is packed with protein, fiber, and vegetables, and it is also gluten-free and vegan. With its simple ingredients and quick cooking time, this soup is sure to become a favorite in your household.

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