Vegan, Jane Austen student, Minimalist, Reader, Librarian

Monday, March 29, 2010

Smoky Red Quinoa Soup

Music: The Fray, on shuffle on my iPod

Today's smoothie: curly parsley, fresh pineapple, frozen peaches, bit o'avocado, banana
















Jim came up with another winner of a soup recipe all on his own last Friday. The flavor in this is amazing. Here's the recipe:

Smoky Red Quinoa Soup
1 15 oz can diced tomatoes
2 C water
1 vegan bouillon cube
1/4 tsp smoked paprika*
1/4 tsp hickory salt*
1/2 tsp dried oregano
1/2 C red quinoa (from the bulk section of Whole Foods)

Boil 2 C water in a soup pot. Add the bouillon cube, diced tomatoes, paprika, & hickory salt. Simmer 10-15 minutes. Using an immersion blender, blend well but leave some tomato chunks. Add oregano.

In a separate pot, cook 1/2 C quinoa in 1 C water for 15 minutes. Add quinoa to soup pot (even if it hasn't absorbed all the water. Simmer 10-15 minutes more.

Serve with fresh or toasted whole grain bread and a green veggie on the side.


*We buy all our spices in bulk at the Dirty Girl Farms stand at the Royal Oak Farmers' Market on Saturday mornings.

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