SEE ALSO: 5 Power Soup Recipes


  • 3/4 cup red quinoa
  • 1 tbsp olive oil
  • 1 1/2 white onions, finely chopped
  • 6 kale stalks, finely diced (leaves used below)
  • 2 celery stalks, finely diced
  • 2 zucchini, roughly diced
  • 1/2 cup yellow corn kernels
  • 1 red bell pepper, finely diced
  • 1 jalapeño, seeded and finely diced
  • 1 tbsp minced garlic
  • 2 tsp sea salt
  • 12 cups (3 quarts) vegetable broth
  • 1 (28 oz) can whole tomatoes, chopped
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 1/3 cup chopped fresh cilantro
  • 6 kale leaves, washed, rolled, and chopped, stalks removed and chopped (used above)
  • Pepper, to taste


  1. Rinse quinoa well in cold water and drain. Heat a large, heavy skillet over medium-high heat. Add quinoa and stir constantly for 10 minutes, or until all the moisture evaporates and quinoa crackles and becomes golden. (You'll smell it toasting.) Transfer quinoa to a bowl and set aside.
  2. Heat oil in a large, heavy stockpot over medium-high heat. Add onions, kale stalks, and celery and sauté for 10 to 12 minutes, or until onions are translucent. Add zucchini, corn, bell pepper, jalapeño, garlic, and salt. Sauté for 3 minutes longer, or until vegetables being to release their juices. Add broth, cover, and bring to a boil over high heat.
  3. Stir in toasted quinoa and simmer over medium-low heat for 10 minutes, stirring occasionally, or until quinoa is tender. Add tomatoes, cumin, and coriander.
  4. Simmer uncovered over medium heat for 10 minutes, stirring occasionally. Stir in cilantro and kale leaves and season to taste with pepper and more salt if needed.
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