PCC Tomato Quinoa Soup

Yield: Makes about 3 quarts

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

Ingredients

Preparation

Heat oil in a soup pot over medium-high heat. Sauté onions, celery, thyme, basil and marjoram until softened, about 5 minutes. Add quinoa and cook, stirring often, for 5 more minutes. Stir in water, diced tomatoes, tomato sauce, salt and pepper. Bring to a boil. Reduce to a simmer, cover and cook for 15 minutes.

Recipe by PCC Deli

PCC Deli recipes were created initially for large-scale, commercial use. We've done our best to scale them down for the home kitchen, converting measurements, etc. but we can't promise they're perfect. If you discover a better method or measurement while making the dish, please feel free to share your feedback in the Comments section below the recipe. Thanks and happy cooking!

More about: quinoa, tomatoes

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