Quinoa soup with watercress and balsamic onions


  1. 3 small red onions, thinly sliced
  2. 1/2 cup red wine
  3. 1/2 cup balsamic vinegar
  4. 1 cup water
  5. 3 cups boiling water
  6. 1 teaspoon powdered broth
  7. 1 clove garlic, chopped
  8. li>

  9. 80 g watercress
  10. 1/4 tsp ground white pepper
  11. 1 cup white quinoa


  • In a saucepan, add the onions, wine, balsamic vinegar and 1 tablespoon water. Bring to a boil over high heat, then reduce heat to medium
  • Cook for 20 minutes until onions are soft. If the pan gets dry, add some water
  • In a pan, add the water, broth, salt, garlic, and quinoa
  • Simmer for 15 minutes or until the quinoa is very tender
  • >

  • Add the watercress, puree with a hand blender
  • Season with pepper and salt
  • Cook on low heat for 10 minutes
  • To serve, pour the soup into a bowl and carefully add a large spoonful of onions
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