Free Quinoa 365 by Patricia Green Page B

frequently. Season with sugar, salt and pepper and serve.

Roasted Red Pepper Tomato Soup
    The rich flavors of roasted red pepper and fresh basil will place this quick-to-prepare tomato soup at the top of your favorites list. Ready-to-use roasted red peppers are easy to find in the pickle section of the grocery store. Freeze for up to one month. Serves 4–6.
    3 Tbsp (45 mL) butter
    Â¾ cup (185 mL) chopped onion
    One 28 oz (796 mL) can crushed tomatoes
    1 cup (250 mL) diced roasted red pepper
    Â¼ cup (60 mL) finely chopped fresh basil
    2 tsp (10 mL) white or cane sugar
    Â½ tsp (2 mL) salt
    2 cups (500 mL) vegetable or chicken stock
    Â½ cup (125 mL) quinoa flour
    1 cup (250 mL) half and half cream (10–12%)
    Melt the butter in a medium saucepan on medium heat. Sauté the onion until tender and opaque, about 8 minutes. Add the tomatoes, red pepper, basil, sugar and salt.
    Whisk the stock and flour together in a medium bowl. Slowly stir the mixture into the saucepan (a few lumps are fine). Bring to a boil, then lower the temperature and simmer for 5 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.
    Return the soup to the lowest heat setting. Stir in the cream and adjust the seasoning, if desired. Serve immediately.

Quinoa, Leek and Corn Chowder
    Quinoa makes this a lovely thick soup without the addition of heavy cream. The cayenne gives it a subtle warm flavor. Serves 4–6.
    1 Tbsp (15 mL) butter
    1 cup (250 mL) chopped onion
    1 cup (250 mL) sliced leek (white part only)
    Â½ cup (125 mL) quinoa
    3 cups (750 mL) frozen corn kernels
    2 cups (500 mL) chicken or vegetable broth
    1 red bell pepper, chopped
    Pinch ground black pepper
    Â¼ tsp (1 mL) cayenne pepper
    5 saffron threads
    Â¼ tsp (1 mL) salt
    In a large saucepan, melt the butter and sauté the onion and leek until the onion is tender and opaque, about 7 minutes. Add the quinoa and 2 cups (500 mL) of the corn; set aside the remaining corn to thaw. Cook for an additional 5 minutes, until the corn partially thaws. Add a few drops of the broth to keep it from sticking to the saucepan, if necessary.
    Add the broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes or until the quinoa is completely cooked. 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 low heat. Add the remaining 1 cup (250 mL) of corn and the red pepper, black pepper, cayenne, saffron and salt. Reheat and stir. Serve immediately. The soup can be stored in a sealed container in the refrigerator for 2 days.

Rustic Vegetable Soup
    This country-style vegetable soup is a great way to use a bunch of ingredients from your refrigerator. Serves 4–6.
    1 Tbsp (15 mL) butter
    4 cups (1 L) chopped white button mushrooms (or a mixture of mushrooms)
    Â¾ cup (185 mL) diced Spanish onion
    Â¾ cup (185 mL) halved and thinly sliced leek (white part only)
    Â½ cup (125 mL) diced celery
    1 tsp (5 mL) minced fresh garlic
    Â½ tsp (2 mL) salt
    4 cups (1 L) vegetable or chicken stock
    Â¾ cup (185 mL) diced carrots
    Â½ cup (125 mL) diced zucchini
    Â¼ cup (60 mL) quinoa
    2 tsp (10 mL) minced fresh basil (or ½ tsp/2 mL dried)
    Freshly ground black pepper (optional)
    Melt the butter in a large saucepan on medium heat. Sauté the mushrooms, onion, leek, celery, garlic and salt until the vegetables have softened, about 12 minutes.
    Add the stock, carrots, zucchini, quinoa and basil and bring to a boil. Reduce to a simmer, cover and cook for 20 minutes. Season with pepper (if using) and serve.

Sweet Potato and Coconut Quinoa Soup
    The subtle hint of cayenne and chili pepper, along with the flavor of coconut, makes this soup exotic and unusual—the perfect escape. Store it in a sealed container in the refrigerator for up to two days. Serves