Quinoa – is called a super grain that’s not really a grain coming from a plant that is like spinach it is actually the seed of the plant. Quinoa originated in the Andean region of South America and was considered as sacred by the Incas.
It is high in protein and makes for a fantastic in soup, which fast become my favorite meal while I was in Peru last month.
I have put together a simple recipe for a soup, but I think it would be nice with almost any vegetable combination
1/2 cup quinoa – rinsed
2 tablespoons olive oil
1/2 cup carrots – chopped
1/2 cup celery – chopped
1/2 cup capsicum – chopped
1/2 cup onions or scallions – chopped
2 cups water
3 cups chicken broth or stock
1/4 cup parsley – chopped fine
1/2 table spoon chopped garlic
Salt and pepper to taste
- In a large saucepan, heat 2 tablespoons of olive oil over medium-high heat.
- Add ½ cup chopped carrots, ½ cup chopped celery, and ½ cup chopped onions or scallions to the heated oil and sauté for about 5 minutes or until the vegetables just start to brown.
- Stir in 2 cups of water and 3 cups of chicken stock or broth and bring to a boil.
- Stir in ½ cup of rinsed quinoa, 2 cups of cooked and diced chicken, ¼ cup finely chopped parsley, ½ teaspoon garlic powder, ½ teaspoon black pepper, and ½ teaspoon salt. Cover the pan, reduce the heat to low, and cook for 20 minutes.
- Garnish and serve