We made a quinoa soup and it was extremely easy and delicious. This is definitely something you can make in large quantities and freeze for a time when you don't have time to make a full meal. I got it from this blog and the only thing we did differently was use butternut squash instead of yellow squash because we couldn't find it in the store. You can use whatever vegetables are in season or are to your taste.
Ingredients
- 2 tbps. olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 small zucchini, chopped
- 1 yellow squash, chopped
- 1 1/2 cups fresh green beans, cut into pieces
- 1 box vegetable broth (I used Campbell's)*
- 1 15 oz. can diced tomatoes
- 2 bay leaves
- 1 tsp. dried thyme
- 1/3 cup chopped fresh basil
- 2 cups cooked quinoa
Salt and black pepper, to taste
* You may need more vegetable broth, after I added the quinoa, even though it was fully cooked, it absorbed most of the liquid in the soup and we had to add another cup of broth
Directions
1. Heat the olive oil in a large pot over medium-low heat. Add the onion and cook until tender, about 5 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots, celery, zucchini, yellow squash, and green beans and continue to cook for 4 to 5 more minutes, stirring occasionally.2. Add the vegetable broth, diced tomatoes (and their juice), bay leaves, thyme, and basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 25 to 30 minutes.
3. To cook the quinoa, add quinoa and 2 cups water to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until quinoa grains become transparent. Remove from heat and fluff with a fork.
4. Stir in the cooked quinoa and season with salt and pepper, to taste. If the quinoa absorbs too much liquid in the soup, add more vegetable broth.
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