Related Recipes
METRO Logo
METRO Logo
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
savings just for Moi!Enroll in
the program.
Metro DevonshireYour Shopping Store
Enhance your shopping exprience by selecting a store to shop available products and current prices.
Log in
Welcome to Metro!
Log in to add your favourites.
Log in to take advantage of all your personalized benefits!
Log in to view My previous purchases
Log in to view your orders
Log in or create your identifier
i
Access Metro, Super C, Jean Coutu, Brunet and the Moi rewards program using one single identifier.
Have a question? Visit our
Help Center.Important
For a better browsing experience, this site has been optimized for Chrome on your device.
Important!
Important
The product you've selected is unavailable at your chosen store it could not be added to your Cart.
Fast checkout
It will be used to make checkout faster in the future! You can modify it at any time.
Fast Checkout has been activated.
Your shopping preferences have been saved! They will be used to make checkout faster in the future! You can modify them at any time.
Delivery
nullnull, null, null
You can modify these options at any time in the “Fast Checkout” section of your account.
You can modify these options at any time in the "Quick order" section of your account.
Gluten-Free Quinoa and Butternut Squash Soup
2022-05-11
https://www.metro.ca/userfiles/image/recipes/soupe-quinoa-courge-butternut-sans-gluten-11922.jpg
PT20M
PT25M
PT45M
An unpretentious comforting soup. To make it even more hearty, serve with homemade croutons, pumpkin seeds, or shredded cheese.In a large pot on medium, sauté the carrots, celery, and leek in the oil until softened. Season with salt and pepper.Add the garlic, seasoning, squash, and keep cooking on low for a few minutes.Add the quinoa, broth, tomatoes, and bay leaves.Cover and bring to a boil for 20 minutes or until the squash has softened.Add the kale and keep cooking until it has slightly wilted.Adjust the seasoning to your liking. Serve hot.Note
If you have leftovers, the quinoa might continue to increase in size. To reheat, add broth as needed.QUINOA
A tasty vegetable that is versatile, gluten-free, and a wonderful addition to a plethora of recipes! It’s an excellent source of protein and fibre. In fact, one cup contains 8 grams of protein and 5 grams of fibre.
Make sure the quinoa you purchase is GLUTEN-FREE because it’s a food that is at risk of cross contamination.Source : Cœliaque Québec
6-8
0
0
0
0
2 carrots, peeled and sliced into rounds
2 celery ribs, diced
1 leek, white part only, chopped
2 tablespoons (30 mL) olive oil
2 garlic cloves, chopped
1/2 teaspoon (2,5 mL) cumin
1/2 teaspoon (2,5 mL) chili powder
1 pinch red pepper flackes
2 tablespoons (500 mL) butternut squash, peeled and diced
1/3 cup (60 g) raw quinoa, rinsed and drained
6 cups (1,5 L) de vegetable broth
14 oz (398 mL) can of diced tomatoes
2 bay leaves
2 cups (500 mL) kale, stems removed and chopped
Salt and pepper to taste
Gluten-Free Quinoa and Butternut Squash Soup
6-8
Soups
0:20
Preparation
0:25
COOKING
0:45
TOTAL TIME
Ingredients
-
2
carrots, peeled and sliced into rounds
-
2
celery ribs, diced
-
1
leek, white part only, chopped
-
2 tablespoons
(30 mL)olive oil
-
2
garlic cloves, chopped
-
1/2 teaspoon
(2,5 mL)cumin
-
1/2 teaspoon
(2,5 mL)chili powder
-
1
pinch red pepper flackes
-
2 tablespoons
(500 mL)butternut squash, peeled and diced
-
1/3 cup
(60 g)raw quinoa, rinsed and drained
-
6 cups
(1,5 L)de vegetable broth
-
14 oz
(398 mL)can of diced tomatoes
-
2
bay leaves
-
2 cups
(500 mL)kale, stems removed and chopped
-
Salt and pepper to taste
Preparation
An unpretentious comforting soup. To make it even more hearty, serve with homemade croutons, pumpkin seeds, or shredded cheese.
In a large pot on medium, sauté the carrots, celery, and leek in the oil until softened. Season with salt and pepper.
Add the garlic, seasoning, squash, and keep cooking on low for a few minutes.
Add the quinoa, broth, tomatoes, and bay leaves.
Cover and bring to a boil for 20 minutes or until the squash has softened.
Add the kale and keep cooking until it has slightly wilted.
Adjust the seasoning to your liking. Serve hot.
Note If you have leftovers, the quinoa might continue to increase in size. To reheat, add broth as needed.
QUINOA A tasty vegetable that is versatile, gluten-free, and a wonderful addition to a plethora of recipes! It’s an excellent source of protein and fibre. In fact, one cup contains 8 grams of protein and 5 grams of fibre. Make sure the quinoa you purchase is GLUTEN-FREE because it’s a food that is at risk of cross contamination.
Source : Cœliaque Québec
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
