Free Quinoa 365 by Patricia Green

black pepper
    Â¼ cup (60 mL) sour cream or low-fat plain yogurt
    In a large saucepan, heat the olive oil over medium-high heat. Add the onion and sauté for about 4 minutes. Add the quinoa and toast until fragrant, about 2 minutes. Add the broth and water and bring to a boil. Add the beets and cook for 5 to 7 minutes. Add the garlic. Reduce the heat, cover and simmer for an additional 10 to 15 minutes, until the beets are tender. Remove from the heat.
    Purée the cooked mixture with a hand blender or cool slightly and purée in 2 batches in a blender or food processor. Return the mixture to the saucepan and stir over low heat. Add the dill, lemon juice, salt and pepper. Garnish each serving with a scoop of sour cream or yogurt.

Italian Wedding Soup
    A staple offered in many restaurants. The term “wedding” refers to how well the flavors are married. Serves 4–6.
    Meatballs
    Â½ lb (250 g) extralean ground turkey
    Â¼ cup (60 mL) thinly sliced green onion
    3 Tbsp (45 mL) dry breadcrumbs
    2 Tbsp (30 mL) chopped fresh cilantro
    2 Tbsp (30 mL) freshly grated Parmesan cheese
    1 Tbsp (15 mL) chopped fresh basil (or 1 tsp/5 mL dried)
    Soup
    6 cups (1.5 L) chicken stock
    Â½ cup (125 mL) quinoa
    2½ cups (625 mL) thinly sliced fresh spinach
    2-3 tsp (10-15 mL) grated lemon zest (about 1 lemon)
    Freshly grated Parmesan cheese (garnish)
    To make the meatballs, combine the turkey, egg, green onion, breadcrumbs, cilantro, cheese and basil in a large bowl. Mix together thoroughly and shape into ¾-inch (2 cm) meatballs.
    For the soup, bring the chicken stock to a boil in a large saucepan. Add the quinoa, reduce to a simmer, cover and cook for 8 minutes.
    Drop the meatballs into the boiling stock and gently stir. Bring back to a simmer, cover and cook for another 5 minutes. Stir in the spinach and lemon zest, cover and cook for an additional 5 minutes.
    Serve with freshly grated Parmesan cheese on the side.

Leek and Potato Soup
    Just a few simple ingredients, but this soup is far from bland. Serves 4–6.
    3 Tbsp (45 mL) butter
    2 cups (500 mL) sliced leeks, white parts only
    3 cups (750 mL) chicken or vegetable broth
    2½ cups (625 mL) peeled and diced Yukon gold potatoes
    Â½ cup (125 mL) quinoa
    2 cups (500 mL) milk or soy milk
    Salt to taste
    Melt the butter in a large saucepan and sauté the leeks until tender, about 8 minutes. Remove ½ cup (125 mL) of the sautéed leeks and set aside.
    Add the broth, potatoes and quinoa to the saucepan and bring to a boil. Cover, reduce to a simmer and cook until the potatoes and quinoa are tender, about 18 minutes. Purée the cooked mixture with a hand blender or cool slightly and purée in 2 batches in a blender or food processor. Return the purée to the saucepan and stir in the milk and the reserved leeks. Heat on medium but do not boil. Season with salt. Remove from the heat and serve.

Lemon Quinoa Soup
    Inspired by the popular Greek lemon soup, this creamy soup is a zesty midwinter pick-me-up. If you want to cut calories, skip the cream in this recipe. This soup tastes just as great without it. Serves 4–6.
    1 Tbsp (15 mL) extra virgin olive oil
    4 green onions, thinly sliced
    Â½ cup (125 mL) quinoa
    3 cups (750 mL) chicken or vegetable broth
    3 cups (750 mL) water
    4 large eggs
    Â¼ cup (60 mL) fresh lemon juice (about 1–2 lemons)
    Pinch ground black pepper
    1 cup (250 mL) half and half cream (10–12%)
    1 tsp (5 mL) grated lemon zest
    In a large saucepan, heat the olive oil over medium heat. Add the green onions and sauté until tender, about 4 minutes. Add the quinoa and stir to coat. Toast for another 4 to 5 minutes, stirring occasionally. Add the broth and water and bring to a boil over medium-high heat. Reduce the heat and simmer for an additional 10 to 15 minutes, until the quinoa is tender.
    In a medium bowl, whisk the eggs and lemon juice together. Temper the egg mixture by slowly whisking 1 cup (250 mL) of the hot broth