SUSTAINABLE QUINOA DISHES
MADE FROM SCRATCH
VEGGIE & QUINOA SOUP
WHAT YOU’LL NEED:
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3 tablespoons coconut oil
1 medium yellow onion, chopped
3 large carrots, chopped
3 celery stalks, chopped
1 to 2 cups chopped seasonal vegetables, like bell pepper, potatoes, squash or zucchini
6 garlic cloves, minced
½ teaspoon fresh thyme
1 can (14 ounce) diced tomatoes, drained
1 can (14 ounce) diced tomatoes with jalapeno, drained
1 cup Nature’s Intent Organic White Quinoa or Organic Roasted Tri Color Quinoa
6 cups vegetable broth
1 teaspoon salt
3 bay leaves
1 teaspoon red pepper flakes
Freshly ground black pepper
1 can (15 ounces) beans or chickpeas, rinsed and drained
1 cup chopped fresh kale
1 teaspoon lemon juice
DIRECTIONS
Warm the coconut oil in a large pot over medium heat. Once the oil is melted, add the chopped onion, carrot, celery, and seasonal vegetables. Cook for about 6-8 minutes until vegetables are soft.
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Stir in garlic and thyme. Cook for an additional minute. Pour in the diced tomatoes and cook for a few more minutes, frequently stir vegetables.
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Add in quinoa and vegetable broth. Stir in salt, bay leaves and red pepper flakes. Season with ground black pepper. Leave on medium heat, partially cover the pot and maintain a gentle simmer.
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Cook for 25 minutes, before adding the beans and kale. Continue simmering for 5 more minutes until kales is soft.
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Remove the pot from heat, and add in 1 teaspoon lemon juice and serve.
Adapted from Cookie and Kate