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Ingredients30 m servings 203
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 29.5 11.8 3 784 Full nutrition
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