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Quinoa
Ingredients
  • 1/4 C. olive oil
  • 2 medium onions finely chopped
  • 2 medium carrots peeled and finely chopped
  • 2 stalks celery trimmed and finely diced
  • 2 14-1/2 ounces each can cans of garbanzo beans, foul mudammas beans or cannellini beans (drained) or a mixture (or equivalent amount of freshly-cooked beans)
  • 2 cloves garlic finely chopped
  • 1 can 14 1/2 ounces chopped tomatoes (with their juices) (or equivalent amount of chopped fresh tomatoes)
  • 7 C. vegetable stock
  • 1/3 C. quinoa
  • 1/4 C. chopped parsley
  • 1 T. chopped fresh oregano or thyme
  • 1 bay leaf
  • Sea salt and ground black pepper to taste
  • Garnish with chopped parsley or cilantro and with grated parmesan cheese
Instructions
  1. Use a large soup pot. Heat olive oil in the pot over medium heat. Sauté onion, carrots and celery in the olive oil for about five minutes (until just tender).
  2. Add the beans and garlic to the pot of sautéed vegetables. Stir and cook for about two minutes.
  3. Stir in tomatoes and their juices and vegetable stock. (I used half a can of San Marzano tomatoes. Rather than chop the tomatoes, I broke them up with my hands.) Simmer this mixture for about 20 minutes.
  4. Add quinoa, parsley, herbs and bay leaf to the pot of simmering soup. Cover the pot and continue to simmer the soup for about 15 minutes. Remove the bay leaf and season your soup with salt and pepper to taste.
  5. Serve soup garnished with chopped parsley or cilantro and grated cheese.
  6. Like rice or pasta, the quinoa in your soup will continue to absorb the broth as the soup sits. If necessary, add additional broth or water to the soup. This soup is even better served on the second day after the flavors have had time to mature.