Curried Quinoa and Vegetable Soup

I just tried another great recipe from “Eat to Boost Your Immunity” by Kirsten Hartvig.  It is Gluten and Dairy Free and it was so EASY to make.  I’ve been cooking more and more with quinoa, pronounced (KEEN-wah).  Quinoa is the most nutritious of all of the grains as it’s very high in protein and is a good source of fiber.  It’s also known as an endurance food and may help reduce the risk of cardiovascular disease, colon cancer and breast cancer.  It’s also great in salads, hot cereals and served as a side dish.

What you’ll need:

1 Tablespoon of Olive Oil
1 Onion, chopped
2 Carrots, diced (which I left out since carrots have a lot of sugar and I’m trying to reduce the amount of sugar in my diet)
2 Red Bell Peppers, halved, seeded, and chopped
1 Handful of Green Beans, chopped
4 Tablespoons of Red Curry Paste
1 Cup of Quinoa, rinsed and soaked in cold water for 15 minutes
1 and 3/4 Cups of Coconut Milk
salt and pepper

Rinse 1 cup of quinoa in a strainer and rinse.  Then place the quinoa in a bowl of cold water for 15 minutes.

Chop the onions, red bell peppers and green beans.

Heat the oil in a large saucepan or dutch oven over medium-low heat.  Saute the  onions, then add the vegetables one at a time.

Add 4 tablespoons of curry paste and a splash of water.

Bring to a boil, then reduce the heat to low and simmer uncovered for 5 minutes, stirring occasionally, until the vegetables begin to soften.

Strain the quinoa that you had set aside in cold water.  Rinse.

Add the quinoa, followed by the coconut milk and 2 1/2 cups of hot water.  Bring to a boil, then reduce the heat to low and simmer gently for 10 minutes, until the quinoa is cooked.

Season with salt and pepper and serve with warm corn tortillas or naan bread (if you can eat gluten).


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