Happy 4th of July! My head is pounding and I am sore from running a four mile “Freedom Four” run in Glen Ellyn. This run reminded me I need to start training for the half marathon I am running in September. My legs felt like tree trunks and I happily let lots of kids and seniors pass me this morning without any fight. But, I do feel much better about indulging at the 4th of July BBQ this afternoon at my parent’s house. On Monday, if you are looking to jump start a healthy week of eating to make up for the burgers consumed today, add this “Meatless Monday” soup to your dinner menu. It’s hearty and healthy and full of wonderful protein.
Quinoa Vegetable Soup
1 onion, chopped fine
1 red bell pepper, stemmed, seeded, and cut into 1/2 inch pieces
2 tsp. canola oil
salt and pepper
5 garlic cloves, minced
1 Tbsp. paprika
2 tsp. ground coriander
1 1/2 tsp. ground cumin
6 cups vegetable broth
1 lb. red potatoes, cut into 1/2 inch pieces
1 cup quinoa, rinsed
1 cup frozen corn
2 tomatoes, cored and chopped coarse
1 cup frozen peas
1/2 cup minced cilantro
1 avocado, halved, pitted, and cut into 1/2 inch pieces
8 oz. queso fresco
Directions: Combine onion, pepper, oil, and 1/8 tsp. salt to a dutch oven. Cover and cook over medium-low heat stirring occasionally until softened, about 8 minutes. Stir in garlic, paprika, coriander, and cumin and cook about 30 seconds. Stir in broth and potatoes and bring to a boil. Reduce to a simmer and cook for 10 minutes.
Stir in quinoa and continue to simmer for 8 minutes. Stir in corn and continue to simmer until potatoes and quinoa are tender, 5-7 minutes. Stir in tomatoes and peas and let heat through, about 2 minutes.
Turn off the heat and stir in cilantro. Season with salt and pepper. Garnish individual bowls with avocado and queso fresco before serving. Makes 6 servings. This recipe is from Cooks Illustrated Best Recipes and Reviews 2013.