Ingredients
1 cup water1/2 cup quinoa, rinsed2 teaspoons canola oil1 medium onion, chopped2-1/2 cups frozen peas (about 10 ounces)2 cans (14-1/2 ounces each) reduced-sodium chicken broth or vegetable broth1/2 teaspoon salt1/4 teaspoon pepperOptional toppings: Plain yogurt, croutons, shaved Parmesan cheese and cracked pepper
Preparation
In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, until water is absorbed, 12-15 minutes.
Meanwhile, in a large saucepan, heat oil over medium-high heat; saute onion until tender. Stir in peas and broth; bring to a boil. Reduce heat; simmer, uncovered, until peas are tender, about 5 minutes.
Puree soup using an immersion blender. Or cool slightly and puree soup in a blender; return to pan. Stir in quinoa, salt and pepper; heat through. Serve with toppings as desired.
