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Red quinoa cranberry arugula soup

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.96

$1.96 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 fall,winter,vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan antipasti,soup,starter,snack,appetizer,antipasto,hor d'oeuvre
spoonacular Score:62%

Spoonacular Score: 62%

 

Red quinoa cranberry arugula soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre. One serving contains 354 calories, 7g of protein, and 20g of fat. This recipe serves 4 and costs $1.96 per serving. This recipe is liked by 1 foodies and cooks. It will be a hit at your Autumn event. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up green onions, chilli powder, cranberries, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is solid. If you like this recipe, you might also like recipes such as Red Quinoan Arugula Salad, Salmon, Red Quinoa, and Arugula Salad, and Salmon, Red Quinoa, and Arugula Salad.

Antipasti on the menu? Try pairing with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. The Gosset Celebris Extra Brut rosé with a 5 out of 5 star rating seems like a good match. It costs about 215 dollars per bottle.

Gosset Celebris Extra Brut Rose

This cuvee is designed to appeal to the most discerning palate and,more generally, anyone looking for a touch of romance in their apéritif. Its freshness, with notes of red fruit (strawberry, raspberry and redcurrant), provides a smooth, comfortable sensation that lingers with hints of pink grapefruit.This champagne can be served as an accompaniment to carefullychosen dishes such as salmon, a strawberry and tomato gazpacho with basil, or panfriedscampi.

» Get this wine on Wine.com

Ingredients

Servings:
2 cups
2 cups baby arugula
baby arugula
0.13 tsps
0.13 tsps chilli powder
chilli powder
1 cup
1 cup fresh cranberries
fresh cranberries
0.5 cup
0.5 cup green onions
green onions
1 Tbsp
1 Tbsp lemon grass
lemon grass
0.25 cup
0.25 cup olive oil
olive oil
1 Tbsp
1 Tbsp greens onion
greens onion
1 cup
1 cup red quinoa
red quinoa
some
some salt
salt
0.25 cups
0.25 cups unsweetened coconut milk
unsweetened coconut milk
4 cups
4 cups vegetable broth
vegetable broth
1 Tbsp
1 Tbsp white sugar
white sugar
2 cups baby arugula
2 cups
baby arugula
0.13 tsps chilli powder
0.13 tsps
chilli powder
1 cup fresh cranberries
1 cup
fresh cranberries
0.5 cup green onions
0.5 cup
green onions
1 Tbsp lemon grass
1 Tbsp
lemon grass
0.25 cup olive oil
0.25 cup
olive oil
1 Tbsp greens onion
1 Tbsp
greens onion
1 cup red quinoa
1 cup
red quinoa
some salt
some
salt
0.25 cups unsweetened coconut milk
0.25 cups
unsweetened coconut milk
4 cups vegetable broth
4 cups
vegetable broth
1 Tbsp white sugar
1 Tbsp
white sugar

Equipment

sauce pan
sauce pan
frying pan
frying pan
sauce pan
sauce pan
frying pan
frying pan


Instructions

  1. 1. Combine cranberries, arugula and vegetable broth in a sauce pan and bring them to boil.
  2. 2. Remove the sauce pan from the flame and let stock cool for a while.
  3. 3. In the meantime, heat oil in a nonstick pan over medium flame.
  4. 4. Add whites of green onion, lemon grass and cook for couple of minutes.
  5. 5. The moment you get the aroma of lemon grass add quinoa and saut well.
  6. 6. When the stock cools down blend it smooth. Then strain it.
  7. 7. Pour the stock into the pan of quinoa and mix well.
  8. 8. Boil for 2 -3 minutes and add salt, chilli powder and sugar.
  9. 9. Mix again and after couple of more boils add coconut milk and mix.
  10. 10. Turn off the flame, garnish with some greens of the green onions and serve immediately.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.96
Ingredient
2 cups baby arugula
⅛ teaspoons chilli powder
1 cup fresh cranberries
½ cups green onions
1 tablespoon lemon grass
¼ cups olive oil
1 tablespoon greens onion
1 cup red quinoa
¼ cups unsweetened coconut milk
4 cups vegetable broth
1 tablespoon white sugar
Price
$0.57
$0.01
$0.66
$0.33
$0.68
$0.64
$0.02
$1.52
$0.37
$3.02
$0.02
$7.85

Nutritional Information

Quickview
353 Calories
7g Protein
19g Total Fat
38g Carbs
16% Health Score
Limit These
Calories
353k
18%

Fat
19g
30%

  Saturated Fat
5g
33%

Carbohydrates
38g
13%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
1145mg
50%

Get Enough Of These
Protein
7g
14%

Manganese
1mg
61%

Vitamin K
46µg
44%

Folate
99µg
25%

Magnesium
99mg
25%

Vitamin E
3mg
23%

Phosphorus
223mg
22%

Fiber
4g
19%

Vitamin A
908IU
18%

Copper
0.33mg
16%

Iron
2mg
15%

Vitamin B6
0.25mg
12%

Vitamin B1
0.17mg
12%

Potassium
384mg
11%

Zinc
1mg
10%

Vitamin C
7mg
10%

Vitamin B2
0.16mg
10%

Selenium
4µg
7%

Calcium
51mg
5%

Vitamin B5
0.49mg
5%

Vitamin B3
0.91mg
5%

covered percent of daily need

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