Quinoa Gazpacho Recipes

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

Ingredients

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

QUINOA-NECTARINE GAZPACHO WITH CRISPY SPICED TORTILLA STRIPS RECIPE - (4.5/5)

Quinoa-Nectarine Gazpacho with Crispy Spiced Tortilla Strips Recipe - (4.5/5) image

Provided by á-174535

Number Of Ingredients 19

Ingredients

Crispy-Spice Tortilla Strips:
1/3 cup quinoa
2/3 cup water
1/4 teaspoon salt
3 cups coarsely chopped nectarines or peeled peaches (about 4 medium)
1 small ripe avocado, halved, seeded, peeled, and chopped
1/2 cup coarsely chopped cucumber*
1/4 cup lime juice
2 tablespoons chopped red onion or green onion
2 tablespoons snipped fresh mint and/or cilantro
1 fresh jalapeno pepper**, seeded and finely chopped
1 12 ounce bottle ginger beer
1 cup pineapple juice
Mexican crema or sour cream (optional)
1 tablespoon vegetable oil
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
3 7 inches flour tortillas
Salt

Steps:

In a colander rinse quinoa well; drain. In a small saucepan bring water and salt to boiling. Stir in quinoa. Reduce heat. Cover and simmer about 15 minutes or until tender. Drain and discard any excess water; set quinoa aside to cool. Place nectarines in a large bowl. If desired, mash some of the pieces slightly with a potato masher. Gently stir in cooled quinoa, the avocado, cucumber, lime juice, onion, cilantro, and jalapeno. Cover and chill for 30 minutes to 6 hours. To serve, stir ginger beer and pineapple juice into nectarine mixture. Ladle soup into bowls. If desired, top with crema. Garnish with Crispy-Spice Tortilla Strips. Crispy-Spice Tortilla Strips Directions: Preheat oven to 350 degrees F. In a small bowl combine oil, chili powder, and cinnamon. Brush oil mixture evenly over tortillas. Sprinkle with salt to taste. Roll up each tortilla and slice crosswise into long thin strips. If desired, cut strips in half. Spread strips on a baking sheet. Bake about 12 to 15 minutes or until golden. Cool on a wire rack. Use immediately or store in a covered container at room temperature for up to 3 days.

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