Here’s another recipe with plenty of possibility for versatility. The quinoa gives it a nice hearty texture and can also easily could be substituted with another whole grain—brown rice, farro, pasta, etc. Enjoy it as is or you could also try adding more chickpeas, vegetables, and a variety of greens (spinach, chard, or kale).


Hearty Quinoa and Chickpea Soup (with Greens)
Serves 4-6

2 tablespoons extra virgin olive oil (optional)
1 large onion, diced small
2 medium carrots, peeled and diced small
2 stalks celery, diced small
3-4 cloves garlic, finely chopped
1 can (15 ounces) diced tomatoes
1 can (15 ounces) chickpeas (garbanzo beans), drained

7-8 cups vegetable stock
1/2 cup quinoa, rinsed
¼ cup chopped parsley
1 1/2 tablespoons chopped fresh herbs (thyme, oregano, and rosemary)
1 bay leaf
salt and ground black pepper
4 cups chopped spinach, chard, kale, etc., (optional)
fresh lemon juice (optional)
topping, sliced avocados (optional)

Heat oil in a large pot over medium heat. If not using onions, sauté with water or stock. Add onions, carrots and celery, and sauté about 5 minutes. Add garlic and stir.

Add tomatoes, garbanzos and vegetable stock. Simmer for 20 minutes. Add quinoa, parsley, herbs, and bay leaf. Cover and simmer until quinoa is cooked, about 12 minutes. Season with salt and pepper to taste. Remove bay leaf. Add greens and cook additional 5 minutes, squeeze a splash of lemon juice. Taste, adjust seasoning and serve.

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