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Lemony Quinoa-and-Spinach Soup


Make sure to rinse your quinoa well in cold water before using.

  • Prep:
  • Total Time:
  • Servings: 4
lemony quinoa spinach soup

Photography: Armando Rafael

Source: Martha Stewart Living, March 2017


  • 2 quarts low-sodium chicken broth
  • 1 sprig dill, plus 1/4 cup chopped
  • 3-inch piece lemon peel, plus 1 tablespoon fresh lemon juice
  • 1/2 teaspoon grated garlic
  • Kosher salt and freshly ground pepper
  • 1/2 cup quinoa, thorougly rinsed
  • 5 cups packed baby spinach
  • Extra-virgin olive oil


  1. In a small pot, bring broth, dill sprig, lemon peel, and garlic to a boil. Season with salt. Reduce heat and simmer, covered, 10 minutes. Uncover; remove dill sprig and lemon peel. Increase heat to medium-high and add quinoa; cook, stirring occasionally, until tender, 8 to 10 minutes. Remove from heat. Stir in spinach, chopped dill, and lemon juice. Drizzle with oil, season with pepper, and serve.

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