Mushroom-Quinoa Soup
Herbed Ciabatta
Ingredients
- 3 (3-oz) pouches boil-in-bag quinoa
- 1 (16-oz) pkg sliced mushrooms
- 1 onion, chopped
- 3 Tbsp olive oil
- 3 cloves garlic, minced
- 5 cups low-sodium vegetable broth
- 1 (13.5-oz) can coconut milk
- ¾ tsp dried thyme
- ½ tsp salt
- ½ tsp pepper
Instructions
- Cook quinoa according to package directions.
- Meanwhile, cook mushrooms and onion in hot oil in a Dutch oven 6 to 8 minutes or until browned. Add garlic; cook 2 minutes or until fragrant.
- Add quinoa, broth, coconut milk, thyme, salt, and pepper; bring to a boil. Reduce heat, and simmer 10 minutes or until thoroughly heated.
Side Dish Ingredients
- 1 (12-oz) loaf ciabatta (or use focaccia or a French baguette)
- 2 Tbsp olive oil
- 1½ tsp dried thyme (or use dried rosemary, basil, or Italian seasoning)
Side Dish Instructions
- Preheat broiler. Cut ciabatta lengthwise. Brush cut sides with oil; sprinkle with thyme. Broil 2 minutes or until toasted. Cut into slices.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
304
|
160
|
464
|
| Fat (g) | 11 | 5 | 16 |
| Sat. Fat (g) | 3 | 1 | 4 |
| Protein (g) | 10 | 4 | 14 |
| Carb (g) | 42 | 24 | 66 |
| Fiber (g) | 6 | 1 | 7 |
| Sodium (mg) | 322 | 249 | 571 |
Quick & Healthy Meal Plan
This recipe selected from the eMeals Quick & Healthy Meal Plan.
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- Matching Grocery List
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