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Quinoa Soup Print E-mail
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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
  1. Heat the oil in a large saucepan. Add the carrot, onion, pepper and garlic and saute.
  2. Next, add the quinoa stirring, until toasted.
  3. Add the water, cabbage and tomatoes. Mix well and bring to the boil.
  4. Reduce the heat and simmer for 10 minutes.
  5. Season with salt and pepper and garnish with parsley.
  6. Ladle into bowls and serve while piping hot.