I always love a hot quinoa soup especially during the cold winter months. It fills me up really well and I get all the protein and nutrients that I need. One of my favorite soups that I cook all the time is the quinoa with spinach and corn recipe. I just love the combination of spinach and corn with the golden grain.

For this recipe you will need:

1 3/4 cups of quinoa
8 cups of chicken broth
2 tablespoons of olive oil (divided)
1 pound white or Portobello mushrooms (sliced)
1 large white onion (chopped)
6 cloves of garlic (thinly sliced)
3 cups of water
2 cups of frozen or fresh corn
12-14 oz. spinach leaves
2 tablespoons of soy sauce
Salt and pepper to taste

Heat 1 tablespoon of oil in a large pot and then add the mushrooms, season with salt and pepper. Stir the mushrooms until the water they release nearly disperses, this will take about 5 minutes or so. Reduce the heat and continue cooking until the mushrooms turn light brown and soft. Turn off the heat and set them aside.

Pour the remaining oil to a separate pot and sauté the onions and garlic, add the chicken broth and bring to a boil. Once you see it boiling, add the quinoa and reduce the heat to low and let it simmer for 15 minutes. Make sure the pan is covered. Uncover and then add the water and corn, add the spinach leaves and soy sauce. Let it simmer for a few minutes and add salt and pepper according to your taste. You can serve this quinoa soup as is or with a poached egg on top.

This quinoa soup recipe is very easy to make right? It makes 7 to 8 servings. Don't you just love that? You have a meal that's packed with complete protein and nutrients but at the same time you're not spending too much money.