Spring Vegetable Quinoa Minestrone

• Vegan
• Gluten free

• Produce

  • 1 1/2 cups Asparagus
  • 2 Bay leaves
  • 1 cup Carrots
  • 3 cloves Garlic
  • 1 packed cup Kale
  • 1/2 cup Peas, frozen
  • 1 (28 oz can Tomatoes
  • 1 White onion, small
  • 1 cup Zucchini

• Pasta & Grains

  • 1/4 cup Quinoa, white

• Baking & Spices

  • 2 tsp Italian seasoning
  • 1 Nutritional yeast
  • 1 Salt + pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Liquids

  • 4 cups Water

Found on simplyquinoa.com

Ingredients

• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 small white onion, diced
• 1 cup sliced carrots (about 2 medium)
• 1 (28 oz) can diced tomatoes (I used Tuttorosso)
• 4 cups water (or vegetable broth)
• ¼ cup white quinoa (uncooked)
• 2 teaspoons Italian seasoning
• 2 bay leaves
• Salt + pepper to taste*
• 1 cup chopped zucchini (1 small or ½ of 1 medium)
• 1½ cups chopped asparagus
• 1 packed cup chopped kale (or spinach)
• ½ cup frozen peas
• Nutritional yeast (or parmesan) to garnish

Directions

• Heat oil in a large sauce pan over medium-high heat. Add garlic, onions and carrots and cook until starting to brown, about 2 - 3 minutes. Add tomatoes, water, quinoa, spices, bay leaves, salt and pepper and stir to combine. Bring mixture to a boil, then cover and reduce to simmer for 20 minutes.
• Remove lid and stir in remaining vegetables. Cook for 10 minutes more until asparagus has started to soften, but still has a light crunch.
• Taste, adjust seasonings as needed and serve immediately. Garnish with nutritional yeast (or cheese) if you want some cheesy flavor.