Power Greens, Baby spinach, Kale, and Swiss chard were the inspiration for this soup, along with quinoa. When I was at Trader Joe's last week, I saw a bag of greens in the Produce Dept. labeled just that, "Power Greens", which included the above. I quickly picked up the bag and put it in my cart. I was much too old for the Power Ranger Girl era, but at least now I had "Power Greens", besides green is my favorite color. Little did I know that a mix of tender baby spinach, baby red and green chards, and baby kales were called "Power Greens".
I did know that dark green, leafy greens are so good for you to increase your health and vitality with infusions of Vitamins A, C and K, Folic Acid, Potassium, Beta-Carotene, Omega-3's, Calcium, and Iron, just to mention a few. However, if you are on blood thinners for any reason. you intake of dark leafy greens is limited, because vitamin K thickens your blood. I know from experience, because I have been on blood thinners for a blood clot, after surgery. If you have any questions, please consult your physician.
Quinoa, another "super food" would definitely be in my soup as well as sweet potatoes, tomatoes for more color, and garnished with corn chips. I also added low sodium chicken stock for more broth, which is what I had on hand. If you want a truly vegetarian dish, just add vegetable stock. I also added Adobo spice from The Spice House, which has cumin, onion powder, garlic powder, Tellicherry Black Pepper, and powdered Mexican oregano. If you don't have the Adobo no salt Spice blend, you can add any combination of your favorite Mexican spices, chili powder, cayenne pepper, or cumin. Garnish with corn chips, if desired for a truly gluten- free, dairy free, low sodium soup, bursting with vitamins, anti-oxidants, protein, and gorgeous colors. Enjoy and stay warm!
Quinoa Soup with Sweet Potatoes, Tomatoes, and Power Greens
- 1 cup uncooked quinoa, rinsed and drained
- 1/2 tbsp olive oil (or other oil)
- 2 garlic cloves, minced
- 1 cup diced onion (about 2 medium)
- 1 large sweet potato (peeled and chopped to 1/2-1 inch dice
- 1.1/2 tsp Adobo seasoning
- 1 can diced tomatoes, 14 oz. with juice low sodium
- 4 cups vegetable broth or chicken stock, low sodium
- 2 handfuls “Power Greens”, Baby Spinach, Baby Swiss Chard and Baby Kale, or any combination thereof
- Garnish with corn chips (optional)
1. In a medium-sized pot, add quinoa along with 2 cups water. Bring to a boil, reduce heat to medium, and cover .Simmer covered for about 15 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use.
2. Meanwhile, heat oil in a large or pot. Add garlic and onion and sauté for a few minutes over medium heat. Add sweet potato and sauté for 5-7 minutes more.
3. Stir in Adobo Spice. tomatoes, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender.
4. Just before serving, stir in the cooked quinoa, and greens
5. Garnish soup with corn chips (optional)
You can microwave your sweet potato for 1-2 min to make it easier to peel, and reduce cooking time of the sweet potatoes.
l linked up my recipe to Brandie@The Country Cook's Weekend Potluck #51
Stop by and say Hi to Brandie!