I made Quinoa Vegetable Soup on Monday for lunch. Key ended up not coming home for lunch that day to try this yummy soup. But that night, he came home, "doctored" it up, and loved it. Right honey? Right.
He pan seared ribeye steak, cut it into small pieces and added that. Also, he seasoned it up. Men. I cant help you out with what he seasoned it up with, because I was outside giving riding lessons. So, go with whatever tastes good to you.
I used the box of Ancient Harvest Quinoa.
It's the box second from the right. "Traditional" Quinoa.
The recipe I followed is on their Website.
I did some tweaking. But the recipe is as follows:
Quinoa Vegetable Soup
4 cups water 2 cloves garlic, chopped
¼ cup quinoa 1 Tbs safflower oil
½ cup carrots, diced ½ cup tomatoes, chopped
¼ cup celery, diced ½ cup cabbage, chopped
2 Tbs onions, chopped 1 tsp salt
¼ cup green pepper, diced parsley, chopped
Sauté quinoa, carrots, celery, onions, green pepper and garlic in oil until golden brown. Add water, tomatoes and cabbage and bring to a boil. Simmer 20 to 30 minutes or until tender. Season to taste and garnish with parsley. Serves 4-6. This is a very basic recipe for quinoa vegetable soup. For variations try adding some of your other favorite vegetables, chopped and sautéed. Quinoa can be a welcome addition to just about any type of soup
I had most of these veggies in (my mom's) garden, so it was super yummy using home grown tomatoes and green pepper, especially. The quinoa expands and fluffls up in the soup almost like barley or rice would. So the measly ole 1/4 cup that you use, goes further than you would think.
I also added peas to my soup. Key does not like peas, but I did not have cabbage, So I figured that I needed to add something in its place.
It was super duper easy to make, light on the tummy, healthy and most of all, yummy.
Enjoy!
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