Saturday, January 26, 2013
I can't wait to try this one!
We usually think of quinoa as a grain, but it is actually the seed of a plant and as its scientific
name Chenopodium quinoa reflects, it is related to beets, chard and spinach. Quinoa is a
protein powerhouse. This delicious soup is both packed with nutrition and satisfying and rich
Ingredients: (Serves 6)
1 clove garlic (minced)
1 yellow onion (diced into small pieces)
1 Tbsp. olive oil
3 very large red potatoes (about 14 oz.) (diced into small squares)
2/3 cup quinoa (uncooked)
3 vine ripened tomatoes (diced) (or I use one can diced tomatoes)
2 carrots (diced into small squares)
1 yellow squash (diced into small pieces)
9 cups unsalted vegetable broth
1/2 tsp. oregano
1/2 tsp. coriander
1/8 - 1/4 tsp. cayenne pepper
2 tsp. sea salt
pepper to taste
1/4 tsp. stevia powder (I use about 1 tsp agave)
1 Tbsp. nutrtional yeast
1/4 cup fresh parsley (chopped)
4 fresh basil leaves (sliced)
1.) Add olive oil to a large stock pot and add minced garlic & onion. Season by sprinkling
some salt and pepper while cooking.
2.) Add quinoa, diced potatoes, carrots, tomatoes, dry seasonings, stevia, salt &
pepper. Continue to cook, stirring frequently, Cook for about 5 minutes.
3.) Add vegetable broth and yellow squash. Bring to a boil and then turn to low and simmer
for 20 minutes.
4.) Add nutritional yeast and stir well. Turn burner off and add in chopped parsley and basil
5.) Serve with crusty bread and a green leafy salad. ENJOY!!
Posted by Prudence at 10:13 PM
Loved this dressing at the Silly Witch's house!
1 ¼ cup cashews
¾ cup water
5 Tablespoons lemon juice
1/3 cup vinegar
1/3 cup olive oil
4 cloves garlic (or 1-2 Tablespoons granulated garlic)
5 teaspoons onion powder
1 Tablespoon parsley
3 teaspoons sea salt
1 huge handful cilantro (optional, for cilantro flavor)
For Mexican flavor, can also add:
Mix all ingredients in blender except cilantro until smooth. Add cilantro and pulse until
green bits are chopped, but visible.
Taste and make changes as necessary.
Posted by Prudence at 10:11 PM