QUINOA VEGETABLE SOUP

QUINOA VEGETABLE SOUP

Ingredients:
2 tablespoons olive oil
1 cup chopped leeks or green onions (scallions)
1 teaspoon dried tarragon
6 cups Basic Vegetable Broth or Basic Chicken Stock or low-sodium store-bought
1 package (10 ounces) mixed thawed frozen carrots, corn, and peas

Directions:
Salt and ground black pepper
1 to 1½ cups buttermilk
SOAK THE QUINOA in water to cover for 5 minutes (soaking helps quinoa to cook
evenly). Drain and transfer to a 2-quart pot. Add the 1½ cups water and bring to a
boil. Cover tightly, turn the heat down to a simmer, and cook until the quinoa is bite-
tender, about 15 minutes.
Heat the oil in another pot over medium heat. Add the leeks or green onions and cook
for about 4 minutes until vegetables are cooked. Stir in the tarragon and cook for 1
minute longer. Add the broth or stock and bring to a boil. Stir in the frozen vegetables
and the cooked quinoa. Cover and continue to cook until the vegetables are tender, 3 to
5 minutes. Season to taste with salt and pepper. Drizzle buttermilk in a swirl on top of
each portion of the soup.
Quinoa Vegetable Soup & Savory Cheese Mini Loaves
bread
SAVORY CHEESE MINI LOAVES
THESE NO-KNEAD LOAVES HAVE A BRIOCHELIKE TEXTURE AND AN EQUALLY RICH FLAVOR.
Makes 4 loaves