Have you ever wondered why I rarely post savory recipes here?
Maybe you figured I don’t cook much and stick to baking. But that is not the case. I actually bake only once or twice a week, but I cook pretty much every night. I try to cook a variety of dishes, most of which are pretty simple to prepare, in addition to being light and healthy. As time goes on, I find myself falling more and more in love with cooking. More so than baking even.
So, why don’t I post all those healthy savory recipes here? Because I want to eat them.
If you’re a food blogger, you totally know what I’m talking about. If you’re not, what you might not realize is that it can take half an hour or longer to plate, set up, and take pictures of a dish. By then, my nice meal is going to be cold and past its prime. But that’s my dinner and I don’t want it to be cold.
The other problem is that by the time dinner is prepped and ready to go, it’s dark outside. And pictures taken in artificial light are no bueno.
So the savory dishes you see posted here are ones that have leftovers and re-heat well the next day. That’s actually really good news for you, because we all love a big recipe that provides lots of leftovers. So I heat up the leftovers the following afternoon when the sun is at its prime, and then Dad eats them for lunch. It’s a win-win.
This is one of those recipes. Mushroom Quinoa Soup is a healthy, hearty, gluten free, easy to make soup that will comfort you on these cold winter nights and fill you up without leaving you feeling heavy.
Full of vegetables and the superfood whole grain quinoa, this is a great vegetarian or vegan dinner (if you use vegetable stock) that will keep your heart healthy, just like all the other dishes for this Sunday Supper.Print
- 2 tablespoons extra virgin olive oil
- 1 large onion, chopped
- 1 head of garlic, peeled
- 1 pound button or cremini mushrooms, sliced
- 4 carrots, peeled and chopped
- 4 cups chicken or vegetable stock
- 2 cups water
- ½ cup quinoa
- 2 cups packed torn kale leaves
- 1/2 teaspoon freshly ground black pepper
- Preheat a large pot over medium high heat. Once hot add the oil. Allow to heat for 1 minute. Add the onion, garlic, and mushrooms, and sauté 5-10 minutes, until the mushrooms are beginning to caramelize.
- Add the carrots and sauté a minute or two more. Add the stock and water and bring to a boil. Reduce to a simmer and add the quinoa. Cook for about 15 minutes, until the quinoa is tender. Add the kale and cook just until it starts to wilt. Season with pepper.
- Serve immediately. Soup may be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the microwave for 1-2 minutes, until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
Don’t forget to check out the other Sunday Supper dishes!
Better for you breakfasts:
- Apple Pie Oatmeal by Cosmopolitan Cornbread
- Oatmeal Chocolate Chip Scones by Brunch with Joy
- Create-Your-Own Overnight Oatmeal by Rhubarb and Honey
- Orange, Mango, Lime & Ginger Smoothie by The Wimpy Vegetarian
- Pear Bran Muffins by Magnolia Days
- Stovetop Fruit & Honey Granola by What Smells So Good?
Jump start your health with these appetizers and snacks:
- Almond Crusted Chicken Nuggets by Momma’s Meals
- Chipotle Black Bean Dip by Bobbi’s Kozy Kitchen
- Lemon Aioli with Spring Vegetables by Jane’s Adventures in Dinner
- Mala Baked Tofu Bites by Palatable Pastime
- Parmesan Pistachio Kale Chips by The Texan New Yorker
Soups that’ll win your heart:
- Asian Soba Noodle Broth Bowl by Hip Foodie Mom
- Kale, Spinach, and Bean Soup by Ruffles & Truffles
- Mushroom Quinoa Soup by Pies and Plots
- Quinoa Chickpea Soup with Roasted Garlic & Veggies by Sue’s Nutrition Buzz
- Turkey and Black-Eyed Peas Soup by Cindy’s Recipes and Writings
Veggies, Sides, & Salads your heart will thank you for:
- Collard Greens with Cumin and Paprika by Nik Snacks
- Salmon Caesar Salad by Casa de Crews
- Kale Roasted Beet Salad with Honey Balsamic Dressing by Noshing with the Nolands
- Lightened-Up Creamed Spinach au Gratin by Cupcakes & Kale Chips
- Roasted Teriyaki Green Beans and Mushrooms by NeighborFood
- Salmon Salad Niçoise by That Skinny Chick Can Bake
- Seasoned Spinach & Bok Choy by Nosh My Way
- Spinach Berry Salad by Country Girl in the Village
- Sweet & Smokey Cauliflower Salad by Take a Bite Out of Boca
- Winter Citrus Salad with Avocado-Basil Dressing by Foxes Love Lemons
Healthy is the center of attention in these main courses:
- Baked Eggplant Parmesan by A Kitchen Hoor’s Adventures
- Celeriac Noodles with Mushroom Ragu by The Joyful Foodie
- Gluten Free Roasted Chicken and Kale by Gluten Free Crumbley
- Heart Healthy Salmon Bento by The Ninja Baker
- Lemony Grilled Chicken by Peaceful Cooking
- Moroccan Salmon Tagine by Curious Cuisiniere
- Olive Oil-Poached Salmon with Pickled Cherry Salsa by Culinary Adventures with Camilla
- Oven Baked Tilapia Tacos by Sew You Think You Can Cook
- Piperies Yemistes me Pligouri – Bulgur Stuffed Peppers by Food Lust People Love
- Salmon with Mango Salsa by Cooking Chat
- Slow Cooker Chicken Enchilada Quinoa Bake by Food Done Light
- Vegetable and Ginger Congee by eating in instead
- Vegetarian Cuban-Style Black Beans & Rice by MealDiva
- White Bean, Corn, Tomato and Rice Skillet by Family Foodie
Staying healthy doesn’t mean giving up desserts!
- Baked Figs with Vanilla and Honey by Happy Baking Days
- Caramelized Pear Tart by PancakeWarriors
- Cherry-Blueberry Trifles by The Life and Loves of Grumpy’s Honeybunch
We heart wine.
- Wine Pairing Recommendations for Heart Healthy #SundaySupper by ENOFYLZ Wine Blog
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.