Quinoa Broccoli Cheese Soup

1 cup of cooked quinoa has 8 grams of protein

For a different flavor substitute ¾ cup blue cheese for the cheddar.

3 cups broccoli florets

1 tbsp. butter

1 cup chopped onion

¼ cup quinoa

3 cups chicken or vegetable stock

1 ½ cups half & half cream

Salt and ground black pepper to taste

1 cup cheddar cheese

Separate the broccoli into smaller, bite size pieces and set aside. Melt the butter in a large saucepan over medium heat. Add the onion and saute until softened, about 8-10 minutes. Add the broccoli, quinoa and chicken stock to the saucepan. Cover and reduce heat to low. Simmer for about 18 minutes, until the quinoa is tender.

Puree the cooked mixture with a hand blender or cool slightly and puree in 2 batches in a blender or food processor. Return the soup to the saucepan and add the cream. Season with salt and pepper. Reheat the soup on low heat, being careful not to boil it. When the soup is hot, stir in the cheese until just melted and serve immediately.