More Quinoa Soup Recipes:

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Don’t you love fall?  It always gets me in the mood to cook!  This week I’ve been working on developing more recipes for quinoa!  I must admit that how much I like this quinoa recipe really took me by surprise.  I am not the biggest soup eater, with the exception of my roasted garlic soup that I make every year for Thanksgiving and Christmas.  It really is not that I don’t enjoy soup but I just never got into the habit of making it.  Since I learned how to cook quinoa, I can honestly count on my hands the number of times that I have made soup.  Well – now I’m hooked!

The inspiration for this recipe came from Quinoa 365: The Everyday Superfood which is without a doubt the best quinoa cookbook on the market.  I really only have two complaints with Quinoa 365.    The first is that I think butter and cream are used in too many places where a healthier alternative could be substituted.  The second is that some of the recipes (but not all) can be a little too bland for my taste.  Still, the cookbook is loaded with recipes that you will never see a re-do of here because they are good just the way they are an d I would never print a quinoa recipe that was 100% someone else’s.  (Unless, of course I had permission.)

Anyways, the original recipe called for 3 tablespoons of butter and a cup of cream.  I just didn’t think that was necessary and I am happy to report that it was a big hit in my house.  I also added garlic,  (tomato soup without garlic?  It should be illegal J) and crushed red peppers to give it a little kick.

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Tomato and Roasted Red Pepper Quinoa Soup

Ingredients

2 T olive oil

1 large onion, chopped

5 cloves garlic, minced

28 oz can crushed tomatoes

1 cup roasted red peppers, diced

¼ cup basil, finely chopped

2 tsp cane suger

½ tsp sea salt

½ tsp crushed red pepper

½ tsp fresh ground black pepper

2 cups vegetable stock

½ cup quinoa flour

½ cup milk

½ cup non-fat Greek yogurt

Directions

1.       Heat the olive oil over medium heat.  Sauté for 10 minutes or until the onion is tender.  Add the chopped garlic and sauté for a minute.  Add in tomatoes, roasted red peppers, basil, crushed red pepper, pepper, sugar and salt.

2.      In a medium bowl, wish together the vegetable stock and flour.  Add to the pan and bring to a boil.  Reduce heat and simmer for five minutes.

3.      Remove from heat and allow to cool slightly.  Puree in a blender or food processor.

4.      In a medium bowl, stir together the milk and yogurt.  Return the soup to the heat over low and add in the yogurt mixture.  Season to taste.

Now, while it may seem that I am being very good in removing the cream, I must admit that I still indulged a bet – but it was oh so worth it.  I served it with thinly sliced baguette rounds with goat cheese.  I placed them under the broiler so the cheese was nice and warm.  YUM!  Stay tuned for more recipes for quinoa!  I’m definitely going to be trying more quinoa soup recipes!

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I have always found that soup is a great way to help be control my diet.  Since it takes so long to eat if I have it before a meal I find that I eat so much less.  One of my favorite kinds of soup is minestrone soup.  It is both healthy and filling!  Turn it into quinoa soup and you have got a real winner.  Between the quinoa and the beans, this dish is protein packed meaning that you don’t have to worry about getting hungry five minutes after you eat.  In fact, minestrone soup is one of the few soup recipes that I consider a meal in and of itself.

While most minestrone soup recipes use canned beans, I like to make minestrone with dried cooked beans.  To do this you need to soak the beans in water over night in the refrigerator.  Drain and cover with fresh water.  Simmer uncovered for 45 – 55 minutes, adding salt in the last five minutes.

You may have never tried a recipe for minestrone soup that has quinoa in it, but don’t let that scare you off.  This is a great recipe that also happens to be extremely healthy!  It’s another AMAZING way of cooking quinoa.

If you want to cook the broth a bit longer to let the flavors combine, you can cook it for an hour and just add in the quinoa in the last 20 minutes.  But, if you are pressed for time, this recipe is great as written.

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Minestrone Soup Recipe (aka Minestrone Quinoa Soup)

Ingredients

2 T olive oil, best quality

1 cup of diced carrots

1 cup of diced fennel

1 cup of diced red onion

1 celery rib, diced

2 zucchini diced

4 cloves garlic, minced

2 bay leaves

2 tsp thyme, chopped

6 cups broth (chicken or vegetable)

1 ½ cups cannellini beans, cooked

2 cups seeded and diced plum tomatoes

½ cup quinoa, rinsed

Salt and pepper

1 cup spinach, fresh and finely chopped

2 T basil, sliced

½ cup Parmesan cheese, grated

Directions

1. Heat olive oil in a heavy stock pot over medium heat.  Add carrots, fennel, onion, celery garlic, bay leaves and thyme and cook for 5 minutes.  Add zucchini and cook for an additional 4 minutes.
2. Add broth, beans, tomatoes and quinoa.  Increase the heat to bring to a boil.  Reduce to low and simmer for 20 minutes or until the quinoa is tender.
3. Remove bay leaves and sprinkle with salt and pepper.
4. Stir in spinach and basil just before serving.  Sprinkle with parmesan cheese.

Stay tuned for more quinoa recipes, steak recipes and zucchini recipes!  As always, I would love to hear any questions or comments.  And if you have a favorite minestrone soup recipe, do share!

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Let Quinoa Soup help you with your fitness goals!

I’ve always read business books that say that your success in business is largely determined by who you surround yourself with.  I’ve always tried to associate with people who wanted to go the same places I did or who where already there.  This is true not only in business, but in all areas of your life.

When I was in my late-20′s, I was without a doubt in the best shape of my life.   This was thanks, in large part, to my closest friend at the time, Robin.  She ate healthy and worked out like a fiend.  When I could think of a million reasons to avoid the gym, she was always there to drag me to another spinning class or push me through a grueling weight work out.  Through hanging out with her, I developed many of her great eating habits.  One thing that she ate religiously that wasn’t a part of my diet was soup!

Sure enough, when I added soup to my diet, controlling my weight got easier.  That’s why when I am looking to drop a few pounds, I always try to make quinoa soup part of my diet.

It’s been years since I’ve seen or heard from Robin, but I am still grateful for the times we shared and everything I learned from her.

Here are some great quinoa soup ideas!

My Quinoa Soup Recipes:

Healthy Black Quinoa Recipe: Mixed beans and Quinoa Soup | The …

A simple, three-step recipe for broth-based mixed beans and quinoa soup.

Veggie Quinoa Soup- Crockpot Recipe

You don’t want to cook the veggies too much unless the quinoa needs more time. When the quinoa is ready, add the thyme, Celtic sea salt, cayenne pepper, and black pepper. Stir to mix all condiments well in the soup and cover for a …

Author:rossnroll

Rustic Tomato & Quinoa Soup – A Peruvian Memory – Culinary Musings

At the conclusion of each day it was such a soothing treat to have a warm bowl of quinoa soup to silence our grumbling belly. As quinoa is the grain of the Incas, this Peruvian staple was prevalent in all of our meals. …

Easy Tomato and Quinoa Soup

This recipe was adapted from this video: www.youtube.com This is one of my favorite soups now…I’ve eaten it two days in a row…So easy and YUMM O!

How to make Quinoa Soup – Vegetarian Recipe

Do you have quinoa soup recipes you’d like to share?

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