Quinoa Vegetable Soup - 21.3g Carbs, 3.5g Fiber, 3.9g Sugar

1 Tbsp vegetable oil
2/3 cup quinoa
1 carrot, diced
1 stalk celery, diced
1/2 onion, finely chopped
1/2 green bell pepper, seeded and chopped
2 cloves garlic, crushed
2 (15 oz) cans chicken broth
3 1/2 cups water
2 large tomatoes, finely chopped
1/4 head cabbage, chopped
Salt and pepper to taste
1/4 cup chopped fresh parsley, for garnish

1. Heat the vegetable oil in a large pot on medium-high heat. Stir in the quinoa, carrot, celery, onion, bell pepper, and garlic. Cook for a few minutes, until lightly browned, stirring frequently.

2. Pour in the chicken broth, water, tomatoes, and cabbage. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before servings.

Servings Per Recipe: 6 Nutrition: 143 Calories, 45 Calories from Fat, 5g Total Fat, 0.8g Saturated Fat, 0mg Cholesterol, 820mg Sodium, 465mg Potassium, 5.3g Protein, 21.3g Total Carbs, 3.5g Dietary Fiber, 3.9g Sugars