- 1/2 cup quinoa
- 2 tbsp. olive oil
- 1 red bell pepper, chopped
- 1 medium onion, chopped
- 1 carrot, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, diced
- 1 tbsp. paprika
- 2 can low-sodium chickpeas, drain, rinsed
- 2 cups low-sodium vegetable broth
- 2 tbsp. red wine vinegar
- 1/4 cup fresh parsley, chopped
- No Salt Seasoning and Pepper, to taste
Cook the quinoa according to package directions. Heat the oil in a Dutch oven or large soup pot. Add the onion, carrot, celery and pepper. Cook, stirring occasionally, for 5-6 minutes. Add the garlic, paprika, no salt seasoning and pepper and cook for another 1-2 minutes.
Add the chickpeas, broth, and 1 cup water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 5 to 8 minutes. Stir in the vinegar and cooked quinoa. Garnish each serving with parsley.
Sponsor: Intermountain Medical Center Heart Institute
