Quinoa Gazpacho Recipes

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QUINOA GAZPACHO



Quinoa Gazpacho image

Quinoa, O Quinoa, Love of my Life, now in my favourite cold Spanish Soup -- a shout out to Alton Brown who I borrowed heavily from...let it sit over night -- use whatever tomatos float your boat

Provided by Chef Mick

Categories     Vegetable

Time P1D

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup quinoa
1 cup vegetable stock
1 (4 ounce) can tomato paste
2 tablespoons balsamic vinegar
4 -6 roma tomatoes
1/2 cup white onion
1 cucumber
1 green bell pepper
3 tablespoons cilantro
hot sauce
1 garlic clove
1 -2 teaspoon cumin

Steps:

  • Small dice the cucumber after you de-seeded it -- rustic to small dice the bell pepper.
  • Use more or less canned tomato puree per desire to have more soup like or more stew like.
  • Bring stock, tomato puree, 1/2 garlic portion, 1/2 portion onion and quinoa to a boil and simmer on lowish heat for 15-20 minutes or until quinoa is done.
  • Combine well with other ingredients and chill for at least an hour, preferably overnight. Holds for a week or so.
  • My first recipe posting --
  • Try dry roasting quinia in a fry pan for 10-15, notice for darkening of color and change in smell to more nutty.

Nutrition Facts : Calories 222.4, Fat 3, SaturatedFat 0.4, Sodium 242.1, Carbohydrate 43.8, Fiber 5.8, Sugar 8, Protein 8.4

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