Quinoa Soup

By myoung

Ingredients

• 2 TBSP EVOO
• 2 TBSP butter
• 1 large onion, medium dice
• 2 minced garlic cloves
• 1 medium red bell pepper, seeded, medium dice
• 1 medium carrot, peeled, medium dice
• 1 large potato, medium dice
• 1 cup quinoa, lightly toasted in a dry skillet
• 1 tsp ground cumin
• 8 cups chicken or vegetable stock
• 1 14 ounce can Muir Glen fire-roasted tomatoes
• 1 cup each frozen and thawed corn kernels and green peas
• salt to taste---cilantro leaves for garnish, parsley-cilantro oil

Preparation

Step 1

Heat EVOO and butter over medium heat, add onions and saute until translucent. Add minced Garlic and saute until fragrent (about 30 seconds). Add the Bell pepper, carrots and potatoes and cook another 3-4 minutes. Stir in the quinoa and cumin. Add stock and tomatoes and cook unti potatoes and quinoa are tender, about 35-45 minutes. Stir in the corn and peas and salt to taste. Cook another 10 minutes.
To serve: Garnish w/cilantro leaves and a drizzle of Parsley/Cilantro oil.

Parsley/Cilantro Oil----(I didn't do this. Was good without it but will give you the info)
1/2 Cup each coarsely chopped parsley and cilantro
1/2 cup EVOO
1/2 tsp salt
Puree the parsley, cilantro, oil and salt in a blender. Pour mixture into a fine-mesh sieve over a bowl and let drain for about 15 minutes. Do not press on solids. Discard solids.