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Cookbook

 

Beef Vegetable Quinoa Soup

Beef Vegetable Quinoa Soup

 

The blend of herbs in this traditional beef vegetable soup takes this recipe from ordinary to extraordinary.

  • 1 Tbsp (15 mL) cooking oil
  • 1 cup (250 mL) diced stewing beef
  • 1/2 cup (125 mL) diced onion
  • 1/2 cup (125 mL) diced carrots
  • 1/2 cup (125 mL) diced celery
  • 1/4 cup (60 mL) quinoa
  • 4 cups (1 L) beef broth
  • 1 sprig fresh rosemary
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 3 sprigs fresh parsley
  • 1/2 cup (125 mL) diced red bell pepper
  • 1/4 cup (60 mL) green peas (frozen or fresh)
  • Salt and ground black pepper to taste

Heat the oil in a large saucepan on medium-high heat. Place the beef in the pan and brown for about 5 minutes. Add the onion, carrots and celery. Cook until the onion is opaque, about 10 minutes. Add the quinoa and beef broth.

Make a bouquet garni (bundle of herbs) by placing the rosemary, thyme, bay leaf and parsley in a small 4-inch (10 cm) square piece of cheesecloth and tying it with a cotton string. (You can also simply tie the herbs together with a string.) Immerse the bundle in the soup.

Simmer the soup for about 17 minutes, until the quinoa is tender.

Add the red pepper and peas in the last 8 minutes of cooking. Remove the fresh herbs, season with salt and pepper and serve.

 
  • from:
    Quinoa 365
  • The Everyday Superfood
  • by Patricia Green and Carolyn Hemming
  • Whitecap 2010
  • Paperback; 208 pages; $29.95
  • ISBN-10: 1552859940
  • ISBN-13: 978-1-55285-994-0
  • Reprinted by permission.

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This page created February 2011


 


 
 

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