This quinoa soup with roasted tomatoes is a light yet satisfying vegan and gluten-free dish that elevates the classic tomato soup by blending in protein-packed quinoa.
Step 3: Cook uncovered on low heat for around 15 minutes or until all the water dries up. Turn off the heat and cover the pot. Leave covered for 5 minutes.
Step 4: Spread the diced tomatoes, onion, and unpeeled whole garlic cloves on a baking tray lined with a baking sheet. Drizzle olive oil and sprinkle seasonings on top.
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