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."
You'll need:
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
Equipment:
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.
