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Mediterranean Quinoa Soup


8 cups bouillon

1 onion, chopped

2 stalks celery, chopped

1 teaspoon oregano

1 teaspoon ground cumin

pinch cayenne, or to taste

1 cup quinoa

grated rind and juice of 2 lemons

1 16-ounce can artichoke hearts, drained

6 tablespoons Benefiber®*

Lemon slices or wedges for garnish (optional)

Chopped fresh mint leaves (optional)


Bring the bouillon, onion and celery to a boil and simmer 10 minutes. Add the spices, quinoa and lemon rind and simmer 20-30 minutes, or until the quinoa is tender. Cut the artichoke hearts into bite-size pieces and add to the soup along with the lemon juice and Benefiber; simmer 5 minutes more. Serve garnished with lemon slices and mint leaves, if desired.

Yield: 6-8 servings

*The maximum daily intake of Benefiber for adults is 5 tablespoons, for children 7-11 years of age 2.5 tablespoons. Ask your doctor before using with children 6 and under.