Quinoa-Nectarine Gazpacho with Crispy Spiced Tortilla Strips

Photo by Meredith M.
Adapted from bhg.com

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

8

servings

PREP TIME

30

minutes

TOTAL TIME

30

minutes

SERVINGS

8

servings

Adapted from bhg.com

Ingredients

  • 1/3

    cup quinoa

  • 2/3

    cup water

  • 1/4

    teaspoon salt

  • 3

    cups coarsely chopped nectarines or peeled peaches (about 4 medium)

  • 1

    small ripe avocado, halved, seeded, peeled, and chopped

  • 1/2

    cup coarsely chopped cucumber*

  • 1/4

    cup lime juice

  • 2

    tablespoons chopped red onion or green onion

  • 2

    tablespoons snipped fresh mint and/or cilantro

  • 1

    fresh jalapeno pepper**, seeded and finely chopped

  • 1

    12 ounce bottle ginger beer

  • 1

    cup pineapple juice

  • Mexican crema or sour cream (optional)

  • Crispy-Spice Tortilla Strips:

  • 1

    tablespoon vegetable oil

  • 1/2

    teaspoon chili powder

  • 1/4

    teaspoon ground cinnamon

  • 3

    7 inches flour tortillas

  • Salt

Directions

In a colander rinse quinoa well; drain. In a small saucepan bring water and salt to boiling. Stir in quinoa. Reduce heat. Cover and simmer about 15 minutes or until tender. Drain and discard any excess water; set quinoa aside to cool. Place nectarines in a large bowl. If desired, mash some of the pieces slightly with a potato masher. Gently stir in cooled quinoa, the avocado, cucumber, lime juice, onion, cilantro, and jalapeno. Cover and chill for 30 minutes to 6 hours. To serve, stir ginger beer and pineapple juice into nectarine mixture. Ladle soup into bowls. If desired, top with crema. Garnish with Crispy-Spice Tortilla Strips. Crispy-Spice Tortilla Strips Directions: Preheat oven to 350 degrees F. In a small bowl combine oil, chili powder, and cinnamon. Brush oil mixture evenly over tortillas. Sprinkle with salt to taste. Roll up each tortilla and slice crosswise into long thin strips. If desired, cut strips in half. Spread strips on a baking sheet. Bake about 12 to 15 minutes or until golden. Cool on a wire rack. Use immediately or store in a covered container at room temperature for up to 3 days.

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