Super Fast
Creamy Quinoa and Mushroom Soup
Tomato and Red Onion Salad
Ingredients
- 1 Tbsp olive oil
- ½ (8-oz) pkg diced yellow onion
- 3 (8-oz) pkg sliced mushrooms
- ¼ cup dry white wine
- 1 (14.5-oz) can low-sodium vegetable broth
- 1 tsp dried thyme
- ¼ tsp salt
- ¼ tsp pepper
- 1 (8.5-oz) pouch microwavable quinoa and brown rice
- 2 Tbsp 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
- 2 large tomatoes, coarsely chopped
- ¼ cup thinly sliced red onion
- ¼ tsp kosher salt
- ⅛ tsp pepper
- 1½ Tbsp balsamic vinegar
- 1 Tbsp olive oil
- ½ tsp honey
- ½ tsp Dijon mustard
Side Dish Instructions
- Toss tomatoes and onion with salt and pepper in a serving bowl.
- Whisk together balsamic vinegar, oil, honey and mustard; toss gently with tomato mixture.
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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- Matching Grocery List
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