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The Bolivian highlanders must have been the most energetic people, if they were noshing on quinoa, the most energy producing grain. Who needs noodles, when you have these flavorful nuggets of whole grain, bringing hearty flavor and meat free filling to an otherwise delicious soup.
I just spent the week in Chicago, during one of the most severe snowstorms that I have ever seen. That snow made me feel two things: 1) I'm so glad that I moved to Southern California and 2) I need soup. Mmmmmm, soup. Warm and hearty, perfect for winter, and chock full of vegetables, which is essentially the only way to get my kids to eat them. So, my good friend from the Windy City pulled out her soup recipes and handed on this South American wonder.
This particular soup is easy to make -- the only prep is the veggie chopping -- and as an added bonus, is vegetarian AND gluten free, but certainly doesn't seem like it. The substantial, protien packed quinoa is filling and gives a bite that noodle based soups generally are lacking. However, throw in a little chicken (leftovers from enchiladas?) for a meatier flavor if you are not into the whole meat-free-eating thing.
Sopa de Verdura y Quinoa
Makes 8-10 servings
3 carrots, peeled
3 celery stalks
1 red bell pepper
4 cloves garlic minced
1 tbsp olive oil
1/2 cup corn kernels (fresh, canned or frozen)
2 tsp sea salt
2 large boxes vegetable stock
1 large can diced tomatoes
3/4 cup quinoa
1 tbsp ground cumin
1/2 bunch cilantro, washed and chopped
black pepper and salt to taste
* Alternatively, place the quinoa in a bowl and fill with water, then drain the water out.
Other recipes by Carolyn:
Camarones a la Criolla (Shrimp Creole Style)
Pollo en Fricasé
Bistec Encebollado (Steak and Onions)
Coctel de Camarones (Shrimp Cocktail)
Tacos de Carnitas
Sopa de Lentejas (Lentil Soup)
Pan de Bono
Huachinango a la Veracruzana (Snapper Veracruz)
Mil Colones Stew
Mofongo Relleno de Camarones
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