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Beef Vegetable Quinoa Soup

Beef Vegetable Quinoa Soup

 

The blend of herbs in this traditional beef vegetable soup takes this recipe from ordinary to extraordinary.

Heat the oil in a large saucepan on medium-high heat. Place the beef in the pan and brown for about 5 minutes. Add the onion, carrots and celery. Cook until the onion is opaque, about 10 minutes. Add the quinoa and beef broth.

Make a bouquet garni (bundle of herbs) by placing the rosemary, thyme, bay leaf and parsley in a small 4-inch (10 cm) square piece of cheesecloth and tying it with a cotton string. (You can also simply tie the herbs together with a string.) Immerse the bundle in the soup.

Simmer the soup for about 17 minutes, until the quinoa is tender.

Add the red pepper and peas in the last 8 minutes of cooking. Remove the fresh herbs, season with salt and pepper and serve.

 

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This page created February 2011