Friday, November 13, 2009

Quinoa and Spinach Soup from Becca

This soup is so good!

3/4 c quinoa

2 T olive oil

1 clove garlic, minced

1 small jalapeno pepper, minced (opt.)

salt and pepper to taste

3/4 t cumin

2/3 c. red potatoes, peeled, diced

1/2 c. carrot, peeled, diced

5 c. vegetable stock

1/2 c. frozen corn

3 c. fresh baby spinach

1/4 c. lime juice

1 t. dried cilantro or 1/8 c. fresh cilantro

1/2 c. green onions, chopped

Rinse quinoa for 3 mins. Set aside. Put oil in a large pot over medium heat and add garlic and jalapeno pepper for a few moments (don't brown the garlic.) Add salt, pepper, cumin, potatoes, carrots and quinoa. Sautee till quinoa starts popping. Pour in vegetable stock and simmer for 12 minutes. Add frozen corn. Simmer another 5-7 minutes. Add spinach, lime, cilantro, and green onion until spinach wilts. Serve!

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