Wednesday, February 22, 2012

Tomato and Roasted Red Pepper Quinoa Soup


 2 tbsp olive oil
 1 large onion
 Chopped 5 cloves garlic
 Minced 28 oz can crushed tomatoes
 1 cup roasted red peppers
 Diced ¼ cup basil
 2 tsp. cane sugar
 ½ tsp. Sea salt
 ½ tsp. crushed red pepper
 ½ tsp. fresh ground black pepper
 2 cups vegetable stock
 ½ cup Quinoa flour
 ½ cup milk
 ½ cup non-fat Greek yogurt


 1. Heat the olive oil and onion over medium heat. Sauté for 10 minutes or until the onion is tender. Add the chopped garlic and sauté for a minute. Add in tomatoes, roasted red peppers, basil, crushed red pepper, Black pepper, sugar and salt.
 2. In a medium bowl, whisk together the vegetable stock and flour. Add to the pan and bring to a boil. Reduce heat and simmer for five minutes.
 3. Remove from heat and allow it to cool slightly. Puree in a blender or food processor.
 4. In a medium bowl, stir together the milk and yogurt. Return the soup to low heat and add in the yogurt mixture. Season to taste and enjoy. Stay tuned for more Quinoa recipes!
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Monday, January 2, 2012

Quinoa Veggie Salad

Tabbouleh Inspired Quinoa Veggie Salad


2 cups cooked quinoa (White quinoa is best for this dish, cooked according to directions.)
1/2 red bell pepper, diced
1/4 cup fresh tomatoes, diced
1/4 cup carrots, diced
1/4 cup cucumber, diced (preferably Persian cucumbers)
1/2 medium red or white onion, finely diced
1 clove garlic, minced
4-5 fresh mint leaves, finely chopped
juice of one lemon
salt and pepper to taste
about 1 tablespoon extra virgin olive oil
optional – 1/4 cup fresh tomatoes, diced


Add all veggies (except the mint) to a mixing bowl and give it a couple tosses. Fold in the cooked quinoa after it has cooled. Add lemon juice, salt, pepper, mint, olive oil, and toss. Taste and add more seasoning to taste. Prep Time: 30 minutes

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