Trevor's Recipe Collection
Trevor's Recipe Collection
Trevor's Kitchen
Trevor's Kitchen
Quinoa Veggie Soup
Quinoa Veggie Soup
About the Recipe
Toasting quinoa, like with toasting nuts or other whole grains, draws out its aroma and deepens and intensifies its flavor.
New York City chef and Chopped judge Amanda Freitag uses a gardenful of vegetables in this light yet hearty soup, making it the kind of dish that can be adapted to the seasons.
Try it in the spring with baby carrots and artichokes, fava beans, and asparagus.
A summer version might include corn, okra, green beans, and eggplant.
For a vegan version, simply substitute unsalted vegetable stock for the chicken stock.
The onion, carrot, red pepper, and garlic serve as the soup’s mirepoix, a sautéed melange of veggies that make up the flavor base for the broth.
This comforting quinoa vegetable soup packs a wealth of nutrients, thanks to a generous amount of fall veggies. With each bite, you get a taste of sweet potatoes, Brussels sprouts, celery root, and more in this aromatic soup.
This recipe is from – COOKING LIGHT
Ingredients:
1 cup uncooked quinoa
2 tablespoons olive oil
1/4 cup diced white onion
1/4 cup diced carrot
1/4 cup diced red bell pepper
4 garlic cloves, sliced
1 teaspoon fresh rosemary, minced
3/4 teaspoon ground cumin
6 cups unsalted chicken stock
1/4 cup diced russet potato
1/4 cup diced peeled sweet potato
1/4 cup diced peeled celery root
1/2 cup diced zucchini
1/2 cup thinly sliced Brussels sprouts
1/4 cup roughly chopped fresh flat-leaf parsley
1 teaspoon kosher salt
Getting it done:
Step 1
Preheat oven to 325°F.
Step 2
Spread quinoa in a thin layer on a rimmed baking sheet; bake at 325°F until browned, about 30 minutes, stirring every 10 minutes.
Step 3
Heat a large stockpot over medium.
Add oil. Add onion, carrot, bell pepper, and garlic; cover and cook 10 minutes or until vegetables are tender, stirring occasionally.
Uncover and stir in rosemary and cumin; cook 1 minute, stirring constantly.
Stir in stock, potatoes, celery root, and toasted quinoa.
Increase heat to high; bring to a boil.
Cover and reduce heat to medium; cook 12 minutes.
Stir in zucchini and Brussels sprouts;
cook until vegetables and quinoa are tender, about 2 minutes.
Stir in parsley and salt.
Ingredients:
1 cup uncooked quinoa
2 tablespoons olive oil
1/4 cup diced white onion
1/4 cup diced carrot
1/4 cup diced red bell pepper
4 garlic cloves, sliced
1 teaspoon fresh rosemary, minced
3/4 teaspoon ground cumin
6 cups unsalted chicken stock
1/4 cup diced russet potato
1/4 cup diced peeled sweet potato
1/4 cup diced peeled celery root
1/2 cup diced zucchini
1/2 cup thinly sliced Brussels sprouts
1/4 cup roughly chopped fresh flat-leaf parsley
1 teaspoon kosher salt
Getting it done:
Step 1
Preheat oven to 325°F.
Step 2
Spread quinoa in a thin layer on a rimmed baking sheet; bake at 325°F until browned, about 30 minutes, stirring every 10 minutes.
Step 3
Heat a large stockpot over medium.
Add oil. Add onion, carrot, bell pepper, and garlic; cover and cook 10 minutes or until vegetables are tender, stirring occasionally.
Uncover and stir in rosemary and cumin; cook 1 minute, stirring constantly.
Stir in stock, potatoes, celery root, and toasted quinoa.
Increase heat to high; bring to a boil.
Cover and reduce heat to medium; cook 12 minutes.
Stir in zucchini and Brussels sprouts;
cook until vegetables and quinoa are tender, about 2 minutes.
Stir in parsley and salt.
About the Recipe
Toasting quinoa, like with toasting nuts or other whole grains, draws out its aroma and deepens and intensifies its flavor.
New York City chef and Chopped judge Amanda Freitag uses a gardenful of vegetables in this light yet hearty soup, making it the kind of dish that can be adapted to the seasons.
Try it in the spring with baby carrots and artichokes, fava beans, and asparagus.
A summer version might include corn, okra, green beans, and eggplant.
For a vegan version, simply substitute unsalted vegetable stock for the chicken stock.
The onion, carrot, red pepper, and garlic serve as the soup’s mirepoix, a sautéed melange of veggies that make up the flavor base for the broth.
This comforting quinoa vegetable soup packs a wealth of nutrients, thanks to a generous amount of fall veggies. With each bite, you get a taste of sweet potatoes, Brussels sprouts, celery root, and more in this aromatic soup.
This recipe is from – COOKING LIGHT
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