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Prep Time: 35 Minutes Cook Time: 25 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I had never heard of quinoa until I went to Peru and discovered a delicious, traditional soup. There are a lot of ingredients, but it is worth the work! Ingredients:
1 tablespoon vegetable oil |
2/3 cup quinoa |
1 carrot, diced |
1 stalk celery, diced |
1/2 onion, finely chopped |
1/2 green bell pepper, seeded and chopped |
2 cloves garlic, crushed |
2 (15 ounce) cans chicken broth |
3 1/2 cups water |
2 large tomatoes, finely chopped |
1/4 head cabbage, chopped |
salt and pepper to taste |
1/4 cup chopped fresh parsley, for garnish |
Directions:
1. Heat the vegetable oil in a large pot on medium-high heat. Stir in the quinoa, carrot, celery, onion, bell pepper, and garlic. Cook for a few minutes, until lightly browned, stirring frequently.
2. Pour in the chicken broth, water, tomatoes, and cabbage. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before servings.
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