Mushroom-Quinoa Soup
Dried Fig Mixed Greens Salad
Ingredients
- 1 (3-oz) pouch boil in bag quinoa
- 1 (8-oz) pkg sliced mushrooms
- ½ onion, chopped
- 1 Tbsp olive oil
- 1 clove garlic, minced
- 2 cups organic low sodium vegetable broth
- ½ (13.5-oz) can unsweetened coconut milk
- ¼ tsp dried thyme
- ⅛ tsp salt
- ⅛ 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) container spring mix
- ¼ cup coarsely chopped dried figs
- ¼ cup chopped pecans
- ¼ cup vegan balsamic vinaigrette
Side Dish Instructions
- Combine all ingredients in a large bowl just before serving.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
428
|
318
|
746
|
| Fat (g) | 24 | 28 | 52 |
| Sat. Fat (g) | 14 | 2 | 16 |
| Protein (g) | 12 | 4 | 16 |
| Carb (g) | 41 | 18 | 59 |
| Fiber (g) | 6 | 5 | 11 |
| Sodium (mg) | 317 | 184 | 501 |
| T. Sugs (g) | 9 | 10 | 19 |
| A. Sugs (g) | 0 | 0 | 0 |
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
