Quinoa, grown in the Andes, is rich in amino acids which translates
into protein when you eat it. This tiny seed has quite a flavor
profile. It's nutty with a slightly crunchy texture. The quinoa in this
soup bursts into tiny, circles when cooked, so look closely.
Quinoa is available in your local health food stores or on-line.
Here's what The World's Healthiest Foods
website has to say: Most commonly considered a grain, quinoa is
actually a relative of leafy green vegetables like spinach and Swiss
chard. It is a recently rediscovered ancient "grain" once considered
"the gold of the Incas."
- 1 tablespoon of vegetable oil
- 2 ounces of quinoa
- 1 carrot, diced
- 1 celery stick, diced
- 2 tablespoons of onions - diced
- 1/2 of a green sweet pepper - diced
- 2 garlic cloves - crushed
- 4 cups of water
- 2 large tomatoes - diced
- 2 ounces of green cabbage - chopped
- Salt and pepper
- Freshly chopped parsley to garnish
- A little adult help
- Measuring cups and spoons
- A large pot
- A large spoon
- A ladle
- Heat the oil in a large saucepan. Add the carrot, onion, pepper and garlic and saute.
- Next, add the quinoa stirring, until toasted.
- Add the water, cabbage and tomatoes. Mix well and bring to the boil.
- Reduce the heat and simmer for 10 minutes.
- Season with salt and pepper and garnish with parsley.
- Ladle into bowls and serve while piping hot.