QUINOA AND VEGETABLE SOUP
This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.
Provided by GIMESUN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
- Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 31.8 g, Cholesterol 23.5 mg, Fat 12.4 g, Fiber 8.5 g, Protein 11.6 g, SaturatedFat 4.3 g, Sodium 1922.7 mg, Sugar 6.9 g
SICILIAN-STYLE TOASTED QUINOA
Originally grown in the high plains of the Andes Mountains in South America, quinoa (pronounced "keen-wa") was considered the "mother grain" that kept the Incan armies strong and robust. The grain was rediscovered and brought to the U.S. in the Eighties and test grown in Colorado. Today, quinoa is sold in many markets. Nutritionally charged Although no single food can supply all of life's essential nutrients, quinoa comes close. One of the more popular "supergrains," it is extraordinarily rich in nutrients, containing up to 50% more protein than most other grains. One of the best sources of vegetable protein in the vegetable kingdom, quinoa has a subtle, smoky flavor. It is a vegetarian source of calcium (26 mg per 1 cup serving), iron (4 mg per serving), and the B vitamins. Quinoa also contains high levels of lysine, an amino acid the body needs to make protein. A good rinse Quinoa is coated with a natural repellent, a bitter substance that protects the grain from insects and birds. To avoid a raw or bitter taste, place the grain in a fine strainer and rinse thoroughly with cold water. Drain. A tiny spiral__ During cooking, a fine, white spiral appears around the grain. Expect to see it, and enjoy. WholeHealthMD.com
Provided by Rita1652
Categories Chard
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a small bowl, combine sun-dried tomatoes and boiling water.
- Let stand until softened, about 20 minutes.
- (Timing may vary depending upon dryness of tomatoes.) When softened, thinly slice.
- In large nonstick skillet, heat 1 tablespoon of oil over medium heat.
- Add onion and garlic, and cook, stirring frequently, 5 minutes or until onion is lightly browned.
- Add Swiss chard, sprinkle with 1/4 teaspoon of salt, and cook, stirring frequently, 5 to 7 minutes or until chard is tender.
- Meanwhile, in large nonstick skillet, heat remaining 1 tablespoon oil over medium heat.
- Add drained quinoa and cook, stirring constantly, 5 minutes or until lightly golden.
- Add 4 cups water, pepper, and remaining 1/2 teaspoon salt and bring to a boil.
- Reduce to a simmer, cover, and cook 12 to 15 minutes or until quinoa is tender.
- Transfer mixture to large bowl.
- Stir in sunflower seeds, raisins, Parmesan, Swiss chard mixture, and sun-dried tomatoes.
- Toss with a fork to combine.
TOASTED QUINOA SOUP
Make and share this Toasted Quinoa Soup recipe from Food.com.
Provided by chessdan
Categories Vegan
Time 55m
Yield 8 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven 325 and toast the quinoa on a baking sheet for 30 minutes, stirring twice.
- Saute the onion, carrot and garlic in the oil for 10 minutes on low heat. Add rosemary, cumin and salt and pepper to taste. Avoid burning spices.
- Add quinoa and all vegetables except zucchini to pot. Add stock and simmer for 30 minutes with the lid on.
- Add the zucchini and simmer for 5 minutes longer.
Nutrition Facts : Calories 239.9, Fat 7.9, SaturatedFat 1.1, Sodium 312.8, Carbohydrate 35.9, Fiber 4.5, Sugar 2.5, Protein 7.2
QUINOA-TOASTED
Make and share this Quinoa-Toasted recipe from Food.com.
Provided by Diana Adcock
Categories Grains
Time 17m
Yield 1 cup
Number Of Ingredients 2
Steps:
- Pour 1 cup quinoa into a fine strainer and rinse thoroughly under cool water-this will get rid of it's natural, bitter coating. I find this method helpful too-pour quinoa into a medium bowl, add cold water and swish around with your hand. Place a unbleached coffee filter into your strainer, then drain off the quinoa. It's a lot less annoying this way as the tiny grain won't get stuck in your strainer.
- Put rinsed quinoa into a large frying pan over medium heat.
- Cook, shaking the pan for around 15 minutes or until the quinoa reaches a golden brown.
- Remove from heat and pan and cool.
- Store in a clean jar with a tight fitting lid.
- Keeps for up to 1 month.
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- Bring soup to a boil; reduce heat to maintain a simmer, cover and cook until quinoa is tender, about 30 minutes. Add zucchini; cook 5 minutes more. Stir in lemon juice and red pepper flakes.
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