Well, now I need to share one of my most favorite recipes... Jill Holstine, thank you so much!! Toasted Quinoa Vegetable Soup (OR Dip) Ingredients: 1cup Organic Quinoa Grain 2 T water 2 medium onions, finely diced 3 medium carrots, finely diced 3 medium celery stalks, chopped 2 medium zucchini, sliced in 1/2 inch quarters 1/2 cup frozen corn 1 medium red bell pepper, finely diced 4-5 cloves garlic, minced 2 tsp. Sea salt 10-12 cups low sodium vegetable broth 28 oz. Diced tomatoes (Fire roasted tomatoes, diced are very good) 1 T ground cumin 1 1/2 tsp. ground Coriander 1/3 cup fresh Cilantro, chopped Black pepper to taste Method: Heat heavy skillet or saute pan over medium heat. Add quinoa and 2 T water, stirring constantly for 6-8 minutes, or until the moisture evaporates and the quinoa crackles and turns golden. Transfer quinoa to a bowl and set aside. Water saute the onions, carrots and celery for 10 minutes of til the onion is translucent. Add zucchini, corn, bell pepper, garlic and 2 tsp. sea salt. Saute 3 minutes longer or til juices form. Add the stock, cover and bring to boil over high heat. Add the toasted quinoa. Cover pan and simmer over medium low heat for 10 minutes, stirring occasionally, or til the quinoa is almost tender. Add the tomatoes, cumin and coriander. Simmer uncovered over medium heat for 10 minutes, stirring occasionally, or until the quinoa is tender. Stir in the cilantro. Season soup to taste with black pepper and more salt, if needed. Makes about 8 servings. To make this recipe into a dip, leave out the broth. This soup is so very good, almost like food for the Soul, with all the wonderful flavors!! Enjoy!!
Posted on: Tue, 20 Aug 2013 18:03:29 +0000
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