Mushroom-Quinoa Soup
Herby Mixed Greens and Crispbread
Wine Recommendation
Clos du Bois Chardonnay
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 organic low sodium vegetable broth
- 1 (13.5-oz) can unsweetened 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 1 to 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 (5-oz) pkg spring mix
- 6 Tbsp vegetarian green goddess dressing
- ½ cup crumbled feta cheese
- 1 (0.5-oz) pkg fresh basil, torn
- 3 Tbsp chopped fresh dill
- 6 slices multigrain crispbread
Side Dish Instructions
- Toss together greens, dressing, cheese, basil, and dill in a large bowl just before serving. Serve salad and crispbread with soup.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
360
|
136
|
496
|
| Fat (g) | 19 | 9 | 28 |
| Sat. Fat (g) | 10 | 3 | 13 |
| Protein (g) | 10 | 5 | 15 |
| Carb (g) | 37 | 11 | 48 |
| Fiber (g) | 5 | 4 | 9 |
| Sodium (mg) | 331 | 329 | 660 |
| T. Sugs (g) | 7 | 2 | 9 |
| A. Sugs (g) | 0 | 1 | 1 |
Plant Based Meal Plan
This recipe selected from the eMeals Plant Based Meal Plan.
Each Dinner Plan Includes:
- Seven Dinner Menus
- Matching Grocery List
- Access via App or Online
