Quinoa Soup & Balsamic Quinoa

CHICOPEE, Mass. (Mass Appeal)  Looking for new exciting to get grain & protein into your diet?  Jessica Brothers, Nutritionist & Owner of The Fit Club in Palmer showed us how to make Cheddar & Tomato Quinoa Soup and Balsamic Quinoa with Asparagus & Tomatoes.

Cheddar & Tomato Quinoa Soup

  • 1 tbsp evoo
  • 1 sweet onion, chopped
  • 4 cloves garlic, minced
  • 2 tsp fresh basil
  • 1 cup quinoa, rinsed and cooked
  • 2lbs roma tomatoes
  • 2 cups of organic chicken stock
  • 2 handfuls of freshly grated cheddar cheese
  • 2 pinches of crushed red pepper
  • Sea salt and fresh ground pepper


  • In a large pot, heat evoo over med low heat
  • Add in onion and cook for 7-10 minutes
  • Add garlic and basil and cook for another minute
  • Add in the rest of the ingredients, except for the cheese
  • Increase heat to med high and bring to a boil
  • Cover and reduce to a simmer for at least an hour
  • Slowly stir in cheese

Balsamic Quinoa with Asparagus & Tomatoes

  • 1 cup quinoa, rinsed and cooked
  • 1lb asparagus, trimmed and cut into 1 inch pieces
  • 1 tsp garlic, minced
  • 1 1/2 cups cherry tomatoes, halved
  • 3 tbsp balsamic vinegar
  • evoo
  • sea salt and fresh ground pepper


  • Cook asparagus in boiling water for 2 minutes
  • Drain and place in a large bowl
  • Spray a large skillet with evoo and heat on med high
  • Add garlic and tomatoes and cook for 5 minutes
  • Add vinegar and cook for 3 more minutes
  • Toss asparagus and quinoa in.

Comments are closed.