- 1 tablespoon extra-virgin olive oil
- 1/2 onion, diced
- 2 cloves garlic, minced
- 2 cups broccoli florets
- 2 cups water
- 1 cup quinoa
- 2 cubes chicken bouillon
- 1 (12 fluid ounce) can fat-free evaporated milk
- 1 tablespoon all-purpose flour
- salt and ground black pepper to taste
- Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic in hot oil until tender, about 5 minutes. Add broccoli, water, quinoa, and chicken bouillon cubes to the onion mixture; bring to a boil stirring to dissolve the bouillon cubes. Place a cover on the skillet, reduce heat to low, and simmer until quinoa is fluffy, 10 to 15 minutes.
- Stir evaporated milk and flour into the quinoa. Increase heat and bring the mixture to a boil; cook and stir until the mixture thickens, about 5 minutes. Season with salt and pepper to serve.
04/06/2018
recipepes.com
Easy Broccoli Quinoa Soup, recipe
PT15M
PT1H
5
455 calories