This recipe is super simple and makes me really happy. It’s comfort food, but healthy and clean and light. Just the thing to warm you up as we leave winter behind (or try to! what’s up with the weather, DC?).
The quinoa leaves you feeling satisfied and full, the spinach adds some good nutrients, and the soup is a perfect base/soup/sauce combo that adds a punch of flavor. You can customize this dish by adding some grated parmesan cheese, using a different soup or broth of your choice, or mixing it up with a different grain or vegetable. It’s also really easy to make small servings of this dish if you’re feeding one or two people at a time — the quinoa/spinach mixture keeps in the fridge for a few days and so does the soup, so you can heat yourself a fresh bowl whenever you feel like it.
4 c. fresh spinach, chopped
1 c. quinoa (2.5 cups cooked quinoa)
1 16oz. carton of Trader Joe’s Roasted Red Pepper Tomato Soup
1. Cook quinoa according to package directions.
2. While quinoa is cooking, roughly chop the spinach. Add the spinach to the quinoa when it is almost done cooking, in order to slightly wilt the spinach (you can chop it and leave it raw, but I prefer the texture slightly wilted for this dish).
3. Heat the soup in a medium saucepan on the stove or in the microwave.
4. Combine the soup and the quinoa/spinach mixture. If you are attempting a “pretty” presentation, heat soup separately in a bowl and add the quinoa/spinach to the bowl once heated. If you are not trying for “pretty points” here, combine all of the quinoa/spinach and soup together in the saucepan on the stove and serve from that. Tastes the same either way :).
Makes 4 servings.