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.

Buy Quinoa 365

Quinoa 365

• Recipes

  • Beef Vegetable Quinoa Soup
  • Ginger Edamame Quinoa
  • Salmon and Red Quinoa on Asparagus with Lime Cilantro Sauce

• Cookbook Profile Archive

This page created February 2011

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