Vegetable and Quinoa Soup Recipe

Put quinoa into a small saucepan, and add 2 cups of the water. Place over low heat, and bring to a boil, covered. Lower to a simmer, and continue to cook until all the water has evaporated. Turn off heat, and let sit 5 minutes. Remove lid and, using a fork, fluff quinoa. Cover again, and keep warm until ready to serve.

Meanwhile, in a pot over medium heat, melt butter and add onion. Sauté until onion is translucent. Add carrot, and cook until bright orange. Add corn, and cook until heated through. Add asparagus and bouillon cube into the carrot mix. Let bouillon dissolve into the mixture. Sprinkle with basil leaves, and stir to combine.

Pour in remaining 3 cups of water into the pot, and stir. Bring back to a boil and then simmer until heated through. Season with salt and ground black pepper to taste.

To serve, spoon quinoa into bowls and ladle veggie soup over quinoa. Serve hot.

Recipe originally published in the October 2015 issue of Good Housekeeping.