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Lemony Quinoa Soup

Quinoa is a small whole grain that looks like birdseed. It is increasingly available in supermarkets. If you can't find it, you can substitute quick-cooking barley or instant brown rice.

8 cups bouillon
1 onion, chopped
2 stalks celery, chopped
1 teaspoon oregano
1 teaspoon ground cumin
pinch cayenne, or to taste
1 cup quinoa (uncooked)
grated rind and juice of 2 lemons
1 16-ounce can artichoke hearts, drained
Lemon slices or wedges for garnish (optional)
Chopped fresh mint, cilantro or parsley leaves (optional)

Bring the bouillon, onion and celery to a boil and simmer 10 minutes. Add the spices, quinoa and lemon rind and simmer 20-30 minutes, or until the quinoa is tender. Cut the artichoke hearts into bite-size pieces and add to the soup along with the lemon juice; simmer 5 minutes more. Serve garnished with lemon slices and mint leaves, if desired.

6-8 servings

June 8th, 2013
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About the Author: Gabe Mirkin, MD

Sports medicine doctor, fitness guru and long-time radio host Gabe Mirkin, M.D., brings you news and tips for your healthful lifestyle. A practicing physician for more than 50 years and a radio talk show host for 25 years, Dr. Mirkin is a graduate of Harvard University and Baylor University College of Medicine. He is board-certified in four specialties: Sports Medicine, Allergy and Immunology, Pediatrics and Pediatric Immunology. The Dr. Mirkin Show, his call-in show on fitness and health, was syndicated in more than 120 cities. Read More
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