PCC Tomato Quinoa Soup

PCC Tomato Quinoa Soup

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  • 1 tablespoon high-heat oil
  • 1/2 onion, diced
  • 2 stalks celery, diced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried marjoram
  • 1/2 cup quinoa, rinsed and drained
  • 4 cups water
  • 1 (14-ounce) can diced tomatoes
  • 1 (14-ounce) can tomato sauce
  • Salt and pepper, to taste


Heat oil in a soup pot over medium-high heat. Sauté onions, celery, thyme, basil and marjoram until softened, about 5 minutes. Add quinoa and cook, stirring often, for 5 more minutes. Stir in water, diced tomatoes, tomato sauce, salt and pepper. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.