The Recipe Box


With the weather over 70 degrees this past weekend, it seemed much more like BBQing weather than soup weather. But I was needing a work week lunch solution that would carry me through the 5 days, and a big pot of soup seemed like just the answer. Not to mention, it had been weeks since I’d packed a lunch for work, so I wanted to get back on track.

When I was getting married, my mother-in-law’s friends threw me a beautiful bridal shower, complete with amazing gifts, including a recipe box with one recipe contribution from each attendee. Over the past few years I’ve added several recipes to the box, but admittedly, haven’t tried a single recipe. When I was perusing the recipe box on Sunday, I came across this recipe for Quinoa Vegetable Soup. Since I’d never made a soup with quinoa, and I was in search of something healthy for the week, this would be the perfect thing to carry me through. With fresh cilantro, cumin and peppers, the soup takes on a Southwestern flavor.

With the success of this first recipe, I can’t wait to discover what other gems lie in the recipe box.

  


Quinoa Vegetable Soup

What You Need

  • 1/2 cup quinoa
  • 1 tablespoons olive oil
  • 1 onion, finely diced
  • 2 carrots, peeled & finely diced
  • 2 stalks celery, finely diced
  • 1 medium zucchini, finely diced
  • 1/2 cup corn
  • 1/2 red pepper, diced
  • 1/2 yellow pepper, diced
  • 3 gloves garlic, minced
  • 1 teaspoon sea salt
  • 6 cups chicken or vegetable stock
  • 1-14 ounce can diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/4 cup cilantro, chopped
  • Black pepper and salt, to taste

What To Do

  1. Rinse quinoa with cold water and drain in a sieve.
  2. Heat large heavy skillet over medium heat. Add quinoa and stir constantly for 10 minutes or until moisture evaporates and quinoa crackles and becomes golden. Transfer quinoa to a bowl and set aside.
  3. Heat oil in large, heavy stockpot over medium-high heat. Add onions, carrots and celery. Saute 12 minutes. Add zucchini, corn, peppers, garlic and salt. Saute 3 minutes longer.
  4. Add stock, cover and bring to boil over high heat. Stir in quinoa and simmer over medium/low heat, stirring occasionally for 10 minutes.
  5. Add tomato and juice; stir in cumin and coriander. Simmer uncovered, stirring some for 10 minutes.
  6. Stir in cilantro and season to taste with salt and pepper.
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