Creamy Quinoa and Mushroom Soup
Red Leaf Lettuce with Tangerines, Pecans and Gorgonzola
Ingredients
- 2 Tbsp olive oil
- 1 (8-oz) pkg diced yellow onion
- 3 (16-oz) pkg sliced mushrooms
- ½ cup dry white wine
- 1 (32-oz) carton low-sodium vegetable broth
- 2 tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
- 2 (8.5-oz) pouches microwavable quinoa and brown rice
- ¼ cup heavy cream
Instructions
- Heat oil in a Dutch oven over medium-high heat; add onion and mushrooms.
- Sauté 10 minutes or until mushrooms are tender; add wine.
- Cook 1 minute or until almost evaporated; add broth, thyme, salt, pepper, quinoa and cream.
- Bring to a boil; reduce heat, and simmer 5 minutes or until thickened.
Side Dish Ingredients
- 1 large head red leaf lettuce, coarsely chopped
- 1 small red onion, sliced
- 3 tangerines, peeled and sliced
- 1 cup chopped pecans
- ⅓ cup refrigerated balsamic vinaigrette
- 4 oz gorgonzola cheese, crumbled
Side Dish Instructions
- Combine lettuce, onion, tangerines and pecans in a serving bowl; drizzle with dressing, and toss to coat.
- Sprinkle with cheese.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
298
|
253
|
551
|
| Fat (g) | 11 | 21 | 32 |
| Sat. Fat (g) | 3 | 5 | 8 |
| Protein (g) | 11 | 7 | 18 |
| Carb (g) | 40 | 13 | 53 |
| Fiber (g) | 6 | 3 | 9 |
| Sodium (mg) | 500 | 375 | 875 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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