Monday, March 9, 2015

Spring Asparagus and Broccoli Soup

Author: Modified version of recipe from Cooking for Keeps
Click here for a printer friendly PDF

1 cup quinoa (or 2 ½ to 3 cups leftover cooked quinoa)
1 ½ cup homemade veggie broth or water
1 onion, chopped
4 carrots, chopped
3 scallions, chopped and divided
4 garlic cloves, minced
½ teaspoon fresh ginger, minced (dry will work too)
1 Tablespoon olive oil
2 eggs, lightly scrambled (still raw), optional
1 cup frozen peas
Optional add ins: mushrooms, broccoli, zucchini, and/or corn

3 Tablespoons teriyaki sauce
5 Tablespoons soy sauce
1 ½ teaspoon sesame oil

  1. Rinse quinoa a few times in cold water. (Soaking version, optional: place rinsed quinoa and veggie broth with a Tablespoon of lemon juice in a saucepan and place in oven with oven turned off but oven light turned ON overnight)
  2. Bring quinoa and veggie broth (or water) to a boil in a medium saucepan, and then reduce to simmer.
  3. Simmer for 15-20 minutes until quinoa is fluffy and cooked through. Remove from heat and let set for 5 minutes or so. Then season with salt and fluff with a fork.
  4. Allow quinoa to cool and store in fridge, preferably overnight (optional but does taste better)
  5. Mix teriyaki, soy sauce, and sesame oil in small bowl. Set aside.
  6. Heat ½ Tablespoon oil olive in large saute pan over high heat. Add onion and carrot (and any add ins or other veggies except peas), cook about 2 minutes.
  7. Add 2 scallions, garlic, and ginger to the pan. Cook another 2 minutes.
  8. Add sauce and mix until well incorporated, about 2 minutes.
  9. Make a well in the center of the quinoa and pour eggs into the center, scramble and cook.
  10. Add peas and mix the entire pan together and cook everything is heated through.
  11. Add remaining scallion and serve.

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1 comment:

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