Quinoa soups

[Guest guest]

Here are some Quinoa based soups I collected from the internet. The first three

are tried and true but we haven't gotten to the last one yet. Vegans can

subsitute or omit the feta.

 

For a satisfying meal, serve with a whole grain bread, your favorite spread and

salad.

 

Quinoa Soup

 

 

 

1 (14.5 oz) can vegetable broth

 

1/2 c quinoa, rinsed and drained

 

1 3/4 c water

 

1/4 tsp cayenne pepper

 

2 cloves garlic, minced

 

1 c frozen or fresh corn kernels

 

1 1/2 Tbsp chopped parsley or cilantro

 

1 Tbsp fresh lime or lemon juice

 

 

 

Place broth, quinoa, water, cayenne and garlic in a small soup pot and

 

bring to a boil. Reduce heat to medium and cook 10 minutes. Add corn

 

kernels and cook 3 minutes. Add parsley or cilantro and cook for 1 minute.

 

Remove from heat and stir in the lime juice. Serve hot or cold.

 

 

 

Quinoa Soup with Spinach, Feta, and Green Onions

 

8 c water

 

3/4 c uncooked quinoa

 

2 tsp olive oil

 

2 fresh jalapenos, seeded and minced

 

3 cloves of garlic, minced

 

2 1/2 c potato, diced

 

3/4 tsp salt

 

1 1/4 tsp cumin

 

1/2 tsp pepper

 

1/2 tsp oregano

 

2/3 c green onions, sliced

 

3 c fresh spinach, thinly sliced

 

1 c (4 oz) well crumbled feta cheese (I used a garlic and herb blend)

 

1/3 c fresh cilantro, chopped

 

 

 

Combine water and quinoa in a large pot. Bring to a boil. Cover, reduce heat,

and simmer 20 minutes. Remove. Drain in a colander, reserving cooking liquid.

Add enough water to cooking liquid to equal 6 cups. Set aside.

 

Heat oil in pan over medium heat. Add jalapeno and garlic, cook for 30 seconds.

Stir in potato, salt, cumin, black pepper, and oregano. Cook for 5 minutes,

stirring frequently. Add 6 c cooking liquid, quinoa, and 1/3 c green onions.

Bring to a boil. Reduce heat, simmer 10 minutes or until potato is tender. Stir

in 1/3 c onions and spinach, cook for 3 minutes. Remove from heat, and stir in

cheese and cilantro.

 

Serve and enjoy!

 

 

 

 

 

African Quinoa Soup with Vegetables

 

Ingredients :

 

2 tbl unsalted butter

 

1 med chopped onion

 

2 x garlic cloves, minced

 

1 sm fresh jalapeno, minced

 

OR

 

1 tbl canned diced green chilies, up to 2 T

 

1 x red bell pepper, diced

 

2 x diced celery stalks, with leaves

 

2 med diced zucchini

 

1 med sweet potato, diced

 

1 tsp ground cumin

 

1 tsp dried oregano

 

6 cup vegetable stock

 

1/2 cup quinoa, rinsed & drained

 

freshly ground black pepper, to taste

 

1 dsh cayenne pepper

 

1/2 cup chunky organic peanut butter, no honey or sugar

 

 

 

Method :

 

? In a large heavy-bottomed soup pot, melt butter over medium-high heat.

When butter is hot and bubbly, add onion, garlic, jalapeno pepper, bell pepper,

celery, zucchini, sweet potato, cumin and oregano. Saute 10 -15 minutes, or

until vegetables are softened.

 

? Add stock, quinoa, black pepper and cayenne pepper. Bring to a boil,

reduce heat and cover. Simmer until quinoa is cooked and vegetables are tender,

about 10 to 15 minutes. Ad peanut butter, using a wooden spoon to blend in

completely, and simmer another 10 minutes. Taste, and adjust seasonings.

 

 

 

Mediterranean Quinoa Soup

 

Ingredients

8 cups bouillon

1 onion, chopped

2 stalks celery, chopped

1 teaspoon oregano

1 teaspoon ground cumin

pinch cayenne, or to taste

1 cup quinoa

grated rind and juice of 2 lemons

1 16-ounce can artichoke hearts, drained

Lemon slices or wedges for garnish (optional)

Chopped fresh mint leaves (optional)

 

Instructions

 

Bring the bouillon, onion and celery to a boil and simmer 10 minutes. Add the

spices, quinoa and lemon rind and simmer 20-30 minutes, or until the quinoa is

tender. Cut the artichoke hearts into bite-size pieces and add to the soup along

with the lemon juice; simmer 5 minutes more. Serve garnished with lemon slices

and mint leaves, if desired.

 

Yield: 6-8 servings