Wednesday, September 26, 2012

Cilantro & Quinoa Soup

 I made this for dinner tonight, it was very simple and full of flavor.  Mitchell and I give it two thumbs up.

1 cup quinoa, rinsed 
4 cups vegetable stock, plus additional water as needed 
1 large bunch cilantro [yield about 1 cup chopped] 
3 small (or 1 large) red onions, thinly sliced 
4 garlic cloves, minced 
Olive oil
Sea salt 
Black pepper 
Fresh lime juice, from 1/2 lime 
Ground coriander, to taste 
Pinch cayenne pepper 
To serve: 
Grilled shrimp 
Diced avocado 
Charred corn-off-the-cob 
Fresh cilantro
Freshly cracked black pepper
1. Heat olive oil in a medium pot over medium-high. Add garlic and cook for a minute, stirring constantly. Add sliced red onion and cook until softened, about 3 to 5 minutes.
2. Rinse 1 cup quinoa and add it to the pot with the onions and garlic. Stir to coat and cook for a minute or two, until quinoa becomes fragrant and toasted. Add 4 cups vegetable stock and bring to a boil. Reduce heat and simmer for 15 minutes until quinoa is cooked. (Add more stock or water if the soup is too thick). Season with salt, freshly cracked black pepper, ground coriander, and a pinch of cayenne. Squeeze in juice from 1/2 lime. Taste, and adjust seasoning as necessary.
3. Serve warm, topped with grilled shrimp, diced avocado, corn-off-the-cob (grilled or fresh), and more fresh cilantro and black pepper.

 I skipped out on the shrimp and added some black beans instead.  I also added more broth.  Be sure to not over season in the beginning, you can always add more.   I had to play around a bit with the amounts of spices to get it just right.  

1 comment:

merathon said...

this sounds really yummy... and thanks for posting a bunch of new recipes!