“This kid-friendly soup is a tad sweet and, perhaps best of all, easy for little hands to spoon up without making a big mess.” - by mrs.embee
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 195 cal
- 10%
- Fat
- 4.2 g
- 6%
- Carbs
- 29.9 g
- 10%
Based on a 2,000 calorie diet
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Reviews (12)
Rate This Recipe
"Great! Toasted the quinoa in a dry skillet first, used choppoed frozen broccoli (thawed), and used chicken broth instead of the water and bouillon. I did have to add quite a bit more milk (only had t..." See morehe one can of evaporated milk and that wasn't enough) and it still really wasn't soup consistency. However, it was really tasty! Topped with shredded cheddar-yum."
nanasf
"Super simple and delicious! I definitely had to add more liquid than the can of evaporated milk. I must have added at least another cup of milk to the recipe. The quinoa soaks up liquids like a thirst..." See morey sponge, so the "soup" is more like a thick porridge if you use only the evaporated milk. So tasty, I'll be making this again."
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