Rhubarb and Red Quinoa Soup Recipe - Forks Over Knives

Ingredients

• 6 cups low-sodium vegetable broth
• ½ cup dry red quinoa, rinsed and drained
• 1 cup thinly sliced carrots
• ½ cup thinly sliced celery
• ½ cup chopped onion
• 2 cups thinly sliced fresh or frozen rhubarb
• 2 teaspoons packed pure cane brown sugar
• 1½ teaspoons grated fresh ginger
• ¼ teaspoon ground cinnamon
• ½ teaspoon ground turmeric
• ¼ teaspoon black pepper
• 4 cups fresh baby spinach
• 3 tablespoons chopped roasted pistachios
• 2 tablespoons chopped fresh chives