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Quinoa soup, peas and zucchini

ingredients

servings

2

Quinoa

200 oz

Peas

150 oz

Courgette

2 unit

Spring onions

1 oz

Extra virgin olive oil

2 spoons

Iodized salt

to taste

soups from Italy

Quinoa soup, peas and zucchini

Quinoa soup, peas and zucchini

vegan high in iron source of C vitamins high in potassium high in magnesium with good fats

ready in

20 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Quinoa soup, peas and zucchini

A light dish, tasty and spring. Easy to do and the amazing result! Seeing is believing

Quinoa soup, peas and zucchini step 1

step 1

Cook the quinoa in salted water as if it were boiled rice or as directed on package. Be sure to drain it al dente. Keep the cooking water.

Quinoa soup, peas and zucchini step 2

step 2

Jumping in a pan with a tablespoon of oil, the onion, finely chopped.

Quinoa soup, peas and zucchini step 3

step 3

Once browned the onion, add the peas and a couple of tablespoons of quinoa cooking water.

Quinoa soup, peas and zucchini step 4

step 4

Add the zucchini very finely cut, or washers or match, according to their taste.

Quinoa soup, peas and zucchini step 5

step 5

Immediately after pouring into the pan quinoa and a few tablespoons of the cooking water, taking care that it is not absorbed at all, it must remain a basic sauce.

Quinoa soup, peas and zucchini step 6

step 6

Cook for a few minutes, taking care not to overcook the ingredients that are to remain fairly crisp.

Quinoa soup, peas and zucchini step 7

step 7

Serve the soup in a bowl and drizzle with the remaining olive oil.

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