I heat olive oil in a large soup pot over medium heat. Then I toss in the onion, garlic, carrot, and celery, cooking them until softened—about 5–6 minutes.
Add The Spices
Once the vegetables turn fragrant, I stir in the cumin, paprika, and chili flakes. The spices bloom beautifully and create a deep aroma.
Stir In Quinoa And Tomatoes
I add the rinsed quinoa, followed by the crushed tomatoes. I give everything a good mix to coat the grains with flavor.
Pour In The Broth
Next, I pour in the vegetable broth, bring the soup to a boil, then reduce the heat and let it simmer uncovered for 20–25 minutes. The quinoa becomes soft and slightly translucent.
Finish With Lemon
Before serving, I squeeze in the lemon juice and adjust salt and pepper to taste. I always taste at this point—it makes all the difference.
Garnish And Serve
I ladle the soup into bowls and top it with chopped fresh herbs. It’s wholesome and comforting—just perfect.
Notes
I always rinse the quinoa before cooking—it helps remove the natural coating called saponin, which can taste bitter. Don’t skip this step!