Friday, April 3, 2015: Quinoa Soup By Barbara Pool Fenzl of Les Gourmettes Cooking School


Quinoa Soup

Serves 6 


1 cup quinoa

1 tablespoon vegetable oil

½ cup finely diced carrots

½ cup finely diced green beans

1 teaspoon finely chopped garlic

4 cups chicken stock

¼ cup grated cheddar cheese

2 tablespoons cream

1 tablespoon chopped cilantro

Salt and pepper to taste


Wash and rinse quinoa thoroughly in cold water.  Place it in a medium saucepan with 2 cups of water and bring to a boil.  Reduce to a simmer, cover, and cook until all water is absorbed, 10 to 15 minutes.  When done, the grain appears soft and translucent.  This can be done ahead of time and set aside.

In a large saucepan, heat the oil and, over medium heat, cook the carrots, green beans, garlic, and quinoa until the vegetables are tender, about 5 minutes.  Add the chicken stock, cheese, cream, and cilantro and bring to a simmer.  Taste for seasoning and serve.