This recipe is easy and quick, yet something so different from the soups I ate as a child, such as Cream of Mushroom from a can. I was introduced to Quinoa and Spinach Soup several years ago, when my cousin Bernice adapted this recipe so that I could eat it. Because I cannot eat nightshade vegetables, she removed the pepper and potato. They were not missed.
It was unseasonably cool today in Missouri, and I was tired of my usual recipes. Looking through my file, I remembered this soup, whose fresh, green ingredients make it healthy and nourishing.
Quinoa and Spinach Soup
3/4 cup uncooked quinoa
2 tablespoons olive oil
2 cloves garlic, minced
1 rounded teaspoon ground cumin
Salt and pepper
5 green onions, chopped, divided
3 cups fresh baby spinach
1/3 cup chopped cilantro
1/4 lb. feta cheese, crumbled
Hard-boiled egg(s), chopped
Rinse quinoa and add to 2 cups water; bring to a boil, and simmer for only 10 minutes, not until done. Reserve water, adding enough extra to make 6 cups.
In a large pot, heat olive oil. Brown garlic for 30 seconds, keeping it from burning. Then, add ground cumin, salt, and pepper. Stir and cook several minutes. Add the reserved liquid and half of the chopped green onions. Bring to a boil. Then add spinach along with remaining green onions. Bring to a simmer, covered, and cook for 3 minutes. Remove from heat. Add cilantro and feta. Serve immediately garnished with hard-boiled egg. Yield: 6 bowls.
***
Next time, I might add more cumin powder. My boyfriend added some hot pepper sauce at the table. Of course, those of you who can eat nightshades might want to include a pepper and/or some potatoes. But I would try the recipe first without making any adjustments—unless you want to make it vegan, without the feta and egg.
My boyfriend and I ate this tasty soup for lunch without any accompaniment. I should mention that we each had two bowls. And we were both happy and warmed.
It was unseasonably cool today in Missouri, and I was tired of my usual recipes. Looking through my file, I remembered this soup, whose fresh, green ingredients make it healthy and nourishing.
Quinoa and Spinach Soup
3/4 cup uncooked quinoa
2 tablespoons olive oil
2 cloves garlic, minced
1 rounded teaspoon ground cumin
Salt and pepper
5 green onions, chopped, divided
3 cups fresh baby spinach
1/3 cup chopped cilantro
1/4 lb. feta cheese, crumbled
Hard-boiled egg(s), chopped
Rinse quinoa and add to 2 cups water; bring to a boil, and simmer for only 10 minutes, not until done. Reserve water, adding enough extra to make 6 cups.
In a large pot, heat olive oil. Brown garlic for 30 seconds, keeping it from burning. Then, add ground cumin, salt, and pepper. Stir and cook several minutes. Add the reserved liquid and half of the chopped green onions. Bring to a boil. Then add spinach along with remaining green onions. Bring to a simmer, covered, and cook for 3 minutes. Remove from heat. Add cilantro and feta. Serve immediately garnished with hard-boiled egg. Yield: 6 bowls.
***
Next time, I might add more cumin powder. My boyfriend added some hot pepper sauce at the table. Of course, those of you who can eat nightshades might want to include a pepper and/or some potatoes. But I would try the recipe first without making any adjustments—unless you want to make it vegan, without the feta and egg.
My boyfriend and I ate this tasty soup for lunch without any accompaniment. I should mention that we each had two bowls. And we were both happy and warmed.
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