Added to shopping list. Go to shopping list.
Ingredients30 m servings 203 cals
Original recipe yields 6 servings
- Combine chicken broth, water, and quinoa in a saucepan; bring to a boil. Reduce heat to medium-low and simmer. Add tofu, kale, carrots, red bell pepper, and garlic salt to soup; simmer until quinoa is translucent and outer rim has spiraled away from the seed, 15 to 20 minutes.
- Cook's Note:
- Although chicken broth is recommended during cold season, this is easily made vegan/vegetarian by using vegetable broth instead.
Per Serving: 203 calories; 5.3 g fat; 29.5 g carbohydrates; 11.8 g protein; 3 mg cholesterol; 784 mg sodium. Full nutrition
ReviewsRead all reviews 1