Guest guest Posted October 3, 2008 Report Share Posted October 3, 2008 Quinoa-Broccoli Chowder 1 stalk broccoli 2 tablespoons olive oil 1 medium leek, chopped, about 3/4 cup 1 medium zucchini cut in large pieces, about 2 cups 1/2 medium yellow bell pepper, diced, about 1 cup 1 teaspoon salt 1/2 teaspoon fennel seed 1/4 teaspoon freshly ground black pepper 1 quart vegetable broth 1/2 cup quinoa, rinsed 1 tablespoon fresh oregano, or 1 teaspoon dried 1 tablespoon fresh dill, or 1 teaspoon dried Prepare broccoli by removing crown from stem. Peel and chop stem. Separate crown into flowerets. Meanwhile, heat a 3-quart pot over medium heat. Add olive oil and leek. Sauté briefly. Add broccoli and continue to sauté for 3 to 5 minutes. Add zucchini and bell pepper; sauté 3 minutes longer, stirring occasionally. Add salt, fennel seed and black pepper. Pour in broth and add quinoa. Bring to a boil. Lower heat and simmer, covered, 20 minutes, or until the broccoli is fork-tender and quinoa is cooked. Blend soup with remaining herbs until smooth. Garnish with fresh herbs if desired. Serve and enjoy! Quote Link to comment Share on other sites More sharing options...
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