Crockpot Vegetable Quinoa Soup with Crunchy Quinoa- Hemp Topping

February 27, 2017

I love a balance of textures in a meal and NEED some crunch always! This quinoa- hemp topping is perfect over mushy things like this soup and is one of my favorite toppings for avocado toast! Warning: This topping is EXTREMELY addictive!! (You may want to double the batch!) 




Vegetable Quinoa Soup

1 onion, chopped

3 carrots, peeled and chopped

3 celery stalks, peeled and chopped

1 zucchini, chopped

1 potato, peeled and chopped 

1 cup chickpeas (I used frozen, but canned will work fine as well, eliminate for Passover)

1/2 c quinoa

6 cups water or vegetable stock 

handful spinach per bowl

bay leaf 

salt and pepper, to taste


Other optional vegetables: garlic, peas, corn. green beans, kale


Place everything in crockpot and cook until done. Alternately, this would be even better if you sautéed the vegetables first, but that requires a second pan and time close to the stove! 




Crunchy Quinoa- Hemp Topping (For Passover eliminate hemp and add additional quinoa)

1/2 cup quinoa

1/4 cup hemp seeds

2 teaspoons oil

salt, to taste

Place quinoa in a dry pan without any oil over medium heat. Allow to toast about 5 minutes, continuously stirring so as to keep it from burning. Add oil and hemp seeds and allow to cook another 5 minutes until toasty and crunchy. 


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