Quinoa and Red Onion Soup Recipe

From Dorothy McNett's Recipe Book.

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Quinoa and Red Onion Soup

From Dorothy McNett's recipes at www.dorothymcnett.com. Of course you can add garlic, other vegetables as desired. Once you have the quinoa cooked, it can be used in any soup as desired.

1 cup quinoa
2 cups water

3 tablespoons unsalted butter or olive oil
2-3 red onions, chopped
1 bay leaf
1 1/2 cups dry white wine (or water)
1/2 teaspoon honey or crystalline brown sugar
2 cups good quality beef broth (or vegetable or chicken)
1/2 - 1 teaspoon sea salt (depends on the broth)
1/4 - 1/2 teaspoon freshly ground pepper
Parmigiano-Reggiano cheese, freshly grated for garnish

Combine quinoa and water in a saucepan with cover. Bring to a boil, reduce to simmer, cover, and cook about 12-15 minutes or until all or just about all of the water has been absorbed. Allow to stand about 10 minutes. Or, combine quinoa and water in a glass or ceramic batter bowl. Cover with a glass or ceramic plate. Microwave on high 8 minutes. Stir, and allow to stand 8-10 minutes. In meantime, in a heavy bottomed saute pan heat the butter or oil and then add the chopped onions and bay leaf. Reduce to medium and cook the onions for about 20 minutes, stirring occasionally. They we be limp and slightly browned. Add wine and sugar. Bring to a boil and cook about 5 minutes to develop the flavors. Add broth, salt, pepper and as much or as little of the cooked quinoa as you desire. Heat thoroughly. Serve with Parmigiano sprinkled over each serving.

Recipe created 2012-01-31.

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