Quinoa and Tomato Soup
2 cups water
1 cup quinoa
3 tomato bouillons
4 carrots sliced
1 green bell pepper diced
8 tomatoes puree
2 onions chopped
6 garlic cloves minced
dash of olive oil
bunch of cilantro chopped
In pot add water and quinoa and bring to boil then reduce to simmer.
Add bouillons, carrots, bell pepper, tomatoes and simmer for 30 minutes.
In a pan saute onions and garlic with oil and add it to the pot.
Add half of the cilantro to the pot and continue to cook for 5 more minutes.
Garnish with cilantro.
Pairs Well With
Quinoa (pronounced KEEN-wah) is gaining popularity as being a healthy protein and a gluten-free grain.
It can replace rice or couscous.
The Andean where the plant is indigenous were the first to use quinoa around 3000 to 4000 years ago.
Quinoa was sacred to the Incas, calling it the mother of all grains.