Orange Cherry Tomato and Quinoa Minestrone

In this hearty and healthy minestrone, quinoa shines alongside the Italian herbs and vegetables.

Serves: 4Hands-on: 15 minutesTotal: 45 minutesDifficulty: Easy

Serves: 4


  • 1 Tbsp. olive oil
  • 2 large carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 large red onion, peeled and diced
  • 1 medium zucchini, sliced
  • ½ tsp. kosher salt
  • ½ tsp. freshly ground black pepper
  • 4 cups vegetable broth
  • ½ cup quinoa, rinsed well
  • 1 pint orange cherry tomatoes
  • ¼ cup chopped fresh basil
  • 1 Tbsp. chopped fresh oregano
  • 2 Tbsp. freshly grated Parmesan cheese


  • Heat olive oil in a large Dutch oven over medium heat. Add carrots, celery, onion, and zucchini. Season with salt and pepper. Cook until vegetables are softened, about 5-7 minutes.
  • Add broth, and bring to a boil. Stir in quinoa and tomatoes. Cover and reduce heat to medium. Simmer for 15 minutes. Add the basil and oregano, and simmer for 5 minutes more.
  • Garnish with Parmesan before serving.