Quinoa that is (pronounced Keen-wah). What’s this? A second blog post in a week?! What wonder is this?!
Yes, I’m back with a vengence. Well .. back anyway. It will just be a short post today as I’m going out this evening and I’m rushing to put this up before I get ready! I made this delicious and simple Quinoa Vegetable Soup today for dinner. I really liked it but it’s a little on the plain side. I might add some more spices next time I make it, possibly some turmeric or a tiny bit of curry powder.
Quinoa Vegetable Soup
Adapted from Celiac TeenINGREDIENTS
150g mushrooms
2 medium potatoes
1 large sweet potato
4 cups chicken stock
1 medium zucchini
1 tin diced or crushed tomatoes
1/2 cup quinoa
1 cup canned kidney beans
2 tbs mixed Italian herbs
Salt and pepper, to tastePROCEDURE
1. In a pre-heated pot or dutch oven over low to medium heat, heat the olive oil. Chop the mushrooms and zucchini and dice the potatoes and sweet potato at a medium dice.
2. Saute the mushrooms, zucchini, potato and sweet potato until the veggies have softened, about 8 minutes.
3. Rinse the beans. Add the stock, tomatoes, quinoa and beans to the pot.
4. Bring the soup to a boil, then reduce to a simmer and cover for about 20 minutes, until the quinoa is cooked and the beans are heated through. Season with salt and pepper and serve.
This recipe makes 6 serves.
