- Yields: Makes about 3 quarts
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 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
Directions
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.
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