素食湯，營養均衡
用料
| 藜麥 | 0.5杯 |
| 橄欖油 | 適量 |
| 洋葱 | 1個 |
| 胡蘿蔔 | 1個 |
| 西芹 | 2根 |
| 蒜 | 3瓣 |
| 紅辣椒粉 | 1湯勺 |
| 鹽，胡椒 | 適量 |
| 黃椒 | 1個 |
| 紅椒 | 1個 |
| 泡發好的鷹嘴豆 | 2杯 |
| 蔬菜高湯 | 2杯 |
| 紅酒醋 | 2湯勺 |
| 新鮮歐芹Parsley | 適量 |
鷹嘴豆紅椒湯with藜麥的做法
Cook the quinoa according to package directions.
Meanwhile, heat the oil in a Dutch oven or large heavy-bottomed pot. Add the onion, carrot, and celery and cook, covered, stirring occasionally, for 6 minutes.
Add the garlic, paprika, and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute. Add the peppers and cook, stirring occasionally, for 5 minutes.
Add the garlic, paprika, and 1/4 teaspoon each salt and pepper and cook, stirring, for 1 minute. Add the peppers and cook, stirring occasionally, for 5 minutes.
Add the chickpeas, broth, and 1 cup water and bring to a boil. Reduce heat and simmer until the vegetables are tender, 5 to 8 minutes. Stir in the vinegar and cooked quinoa. Serve topped with parsley, if desired.
