Vegetable Quinoa Winter Soup

After a long night at crossfit I enjoyed some  well deserved Vegetable Quinoa Winter Soup with Garlic Crostini for dinner! All I had to do was heat up the soup and bake the crostini for 5 minutes and dinner was served. My day of meal preparation is already paying off!


First things first though. Today’s crossfit WOD (for time):

  • 30 air squats
  • 15 front squats (55 – Rx was 65)
  • 30 kettle bell swings (30 – Rx)
  • 15 sumo deadlift high-pulls (55 – Rx was 65)
  • 30 box jumps
  • 15 push press (55 – Rx was 65)
  • 400 meter row

I finished in 10:58 and only 10 pounds under Rx. Rx is the prescribed weight for women. Most beginners scale down, but I am slowly working my way up! I even made the crossfit blog; that’s me on the left! Sorry about the picture quality.


My killer workout was followed by dinner…

Vegetable Quinoa Winter Soup
adapted from Oh She Glows


  • 1 carrot, peeled and chopped
  • 3/4 cup red quinoa, uncooked
  • 1 Tbsp olive oil
  • 1 yellow onion, chopped
  • 1 zucchini, chopped
  • 3 cloves garlic, minced
  • 32oz low-sodium vegetable broth
  • 2 cups water
  • 2 cups diced tomatoes,  juice included
  • 1 can aduki beans, drained and rinsed
  • 1 tsp curry powder
  • pinch of cinnamon
  • pinch of nutmeg
  • 2 cups fresh spinach, chopped
  • 1 tsp sea salt
  • fresh ground pepper to taste
  • pinch of saffron threads


  1. Heat oil in large soup pot. Add onion and sauté over medium heat until soft. Add carrots, zucchini, and garlic. Sauté for another 5-7 minutes.
  2. Add vegetable broth, tomatoes, quinoa, beans, and spices. Bring to a boil and then simmer for  20 minutes.
  3. Add spinach, stir, and cover. Simmer for another 30 minutes. As with all soups, the longer you let the soup simmer and set, the more flavor the soup will develop.
  4. Makes about 8-10 cups


Garlic Crostini
adapted from Clean Food


  • 6 slices Ciabatta bread
  • Olive oil
  • 1 clove garlic
  • 1/2 tsp garlic powder
  • Fresh thyme and rosemary, finely chopped


  • Preheat oven to 450*F.
  • Brush each slice of bread with olive oil and rub with garlic clove
  • Bake for 3 minutes.
  • Flip bread and do the same to the other side. Bake for another 3 minutes.
  • Remove from oven and sprinkle with garlic powder, thyme and rosemary.
  • Makes 6 slices.


Nothing like a warm bowl of soup on a cold winter night.

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