Even though quinoa is labeled an ancient grain, it's actually considered a seed explaining its high protein and omega-three fatty acid content, making it a hearty addition to a range of soups and a gluten-free protein source for vegans and vegetarians.
Quinoa's expansion during cooking thickens the soup and offers a pleasing textural contrast, bringing sophistication with a subtle savoriness and bitter finish, complementing various ingredients like creamy beans or tender veggies.
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