Free Quinoa 365 by Patricia Green Page A

into the egg. Stir the warm egg mixture into the broth. Stir in the pepper, cream and lemon zest. Simmer for a few more minutes to heat, being careful not to boil the soup. Serve immediately. This soup will keep in the refrigerator for up to 3 days.

Light and Creamy Mushroom Soup
    If you’re a mushroom fan, you’ll love this soup. Mushrooms are thought to be antibacterial and boost immune response. Serves 4–6.
    Â½ cup (125 mL) quinoa
    2 Tbsp (30 mL) butter
    1 cup (250 mL) diced onion
    8 cups (2 L) chopped white button mushrooms
    4 cups (1 L) chicken or vegetable stock
    1 tsp (5 mL) minced fresh (or roasted) garlic
    1 cup (250 mL) half and half cream (10–12%) (more for garnish)
    Â½ tsp (2 mL) salt
    Pinch ground black pepper
    3 Tbsp (45 mL) half and half cream (10–12%; optional)
    3 Tbsp (45 mL) finely chopped chives (optional)
    Place the quinoa in a large, dry saucepan over medium heat. Toast the quinoa until fragrant, about 5 minutes, stirring frequently. Place the quinoa in a bowl and set aside.
    Melt the butter in the same large saucepan and sauté the onion and mushrooms until the onion is opaque and tender, about 7 to 8 minutes. Remove 1½ cups (375 mL) of the mixture and set aside. Add the toasted quinoa, stock and garlic to the saucepan and bring to a boil. Cover, reduce to a simmer and cook until the quinoa is 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 soup to the saucepan. Season with salt and pepper. Add the reserved mushroom mixture and the 1 cup (250 mL) of cream. Reheat gently, being sure not to boil the soup. Garnish each serving with a drizzle of cream and some chives (if using).

Minestrone Soup
    This humble but hearty soup has long been an economical staple in the kitchens of Italy. This is a fresh, wholesome version of the classic. Serves 4–6.
    2 Tbsp (30 mL) olive oil
    1 cup (250 mL) diced white onion
    1 cup (250 mL) diced carrots
    1 cup (250 mL) diced potatoes
    Â½ tsp (2 mL) salt
    One 14 oz (398 mL) can diced tomatoes, including liquid
    3 cups (750 mL) vegetable or chicken stock
    Â½ cup (125 mL) quinoa
    2 tsp (10 mL) minced fresh garlic
    1 cup (250 mL) diced zucchini
    Â½ cup (125 mL) freshly grated Parmesan cheese
    1 cup (250 mL) thinly sliced fresh spinach
    2 Tbsp (30 mL) finely chopped fresh parsley
    Heat the oil in a large saucepan over medium heat. Sauté the onion, carrots, potatoes and salt until the onion is tender and opaque, about 7 minutes. Stir in the tomatoes and their liquid, vegetable stock, quinoa and garlic.
    Cook for about 18 minutes, until the quinoa and vegetables are tender. Add the zucchini and ¼ cup (60 mL) of the Parmesan cheese and simmer for 5 additional minutes. Stir in the spinach and parsley and cook for 1 minute. Ladle the soup into bowls and garnish each with a sprinkle of the remaining Parmesan cheese.

Mint and Green Pea Soup
    Traditionally, pea soup has many versions across many cultures. This is a bright and simple blend of green peas and quinoa with a sweet touch of mint. Serves 4–6.
    2 Tbsp (30 mL) butter or olive oil
    Â¼ cup (60 mL) finely chopped onion
    4 cups (1 L) frozen sweet peas
    2 cups (500 mL) chicken or vegetable stock
    1/3 cup (80 mL) quinoa flour
    2 cups (500 mL) 2% milk
    Â¼ cup (60 mL) chopped fresh mint
    Pinch sugar
    Salt and ground black pepper to taste
    Place the butter in a large saucepan over medium heat. Add the onion and sauté until opaque, about 4 minutes. Add the peas and stock to the saucepan and simmer for 20 minutes. Remove from the heat and purée the cooked mixture with a hand blender or cool slightly and purée in 2 batches in a blender or food processor.
    In a medium bowl, whisk the quinoa flour with the milk. Return the pea soup to medium heat and add the quinoa and milk mixture. Add the fresh mint.
    Bring the soup to a simmer and cook for about 5 minutes, stirring