Toasted Quinoa Soup Recipes

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ROASTED QUINOA AND TOMATO SOUP WITH PARMESAN WAFERS AND CRISPY BASIL



Roasted Quinoa and Tomato Soup With Parmesan Wafers and Crispy Basil image

Quinoa-either red, black, or white-adds body and heartiness to a warming bowl of tomato-basil soup. The quinoa-Parmesan wafers served on the side add a nice bit of crunch, but also make a lovely cocktail party hors d'oeuvres.

Provided by Donna Hay

Categories     HarperCollins     Soup/Stew     Winter     Tomato     Quinoa     Parmesan     Basil     Dinner     Vegetarian     Wheat/Gluten-Free

Yield Serves 4

Number Of Ingredients 11

About 4 1/2 pounds tomatoes (2kg), halved
1 cup basil leaves
1 head garlic
Extra virgin olive oil, for drizzling
2 cups (320g) cooked quinoa
1 1/2 quarts (1.5 liters) chicken stock
Sea salt and cracked black pepper
Parmesan Wafers:
1/2 cup (80g) cooked quinoa
1/2 cup (40g) finely grated Parmesan
Cracked black pepper

Steps:

  • Preheat oven to 400°F (200°C). To make the Parmesan Wafers, place the quinoa, Parmesan and pepper in a bowl and toss to combine. Place tablespoons of the mixture on a baking tray lined with non-stick baking paper and bake for 5-7 minutes or until golden. Allow to cool on the tray and set aside.
  • Place the tomatoes, basil and garlic on a baking tray lined with non-stick baking paper and drizzle with oil. Roast for 45 minutes or until the tomatoes are soft and the basil is crisp. Spread the quinoa on a separate baking tray lined with non-stick baking paper, drizzle with oil and toss to coat. Roast for the last 15 minutes of the tomato cooking time. Reserve and set aside the crispy basil leaves. Squeeze the roasted garlic from its skin into a large saucepan. Add the tomatoes and stock and bring to a boil over high heat. Reduce the heat to medium and simmer for 10 minutes or until thickened. Using a hand-held stick blender, blend until smooth. Add the roasted quinoa, salt and pepper and stir to combine. Divide the soup between serving bowls and top with the reserved basil. Serve with the Parmesan Wafers.

TOASTED QUINOA SOUP



Toasted Quinoa Soup image

Make and share this Toasted Quinoa Soup recipe from Food.com.

Provided by chessdan

Categories     Vegan

Time 55m

Yield 8 cups, 4 serving(s)

Number Of Ingredients 12

1 cup quinoa, uncooked
1 1/2 tablespoons olive oil
1 1/2 carrots, diced
1/2 onion, diced
3 garlic cloves, minced
1/2 yukon gold potato, diced
1/2 zucchini, diced
6 cups vegetable stock
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon rosemary
1/2 teaspoon cumin

Steps:

  • Preheat oven 325 and toast the quinoa on a baking sheet for 30 minutes, stirring twice.
  • Saute the onion, carrot and garlic in the oil for 10 minutes on low heat. Add rosemary, cumin and salt and pepper to taste. Avoid burning spices.
  • Add quinoa and all vegetables except zucchini to pot. Add stock and simmer for 30 minutes with the lid on.
  • Add the zucchini and simmer for 5 minutes longer.

Nutrition Facts : Calories 239.9, Fat 7.9, SaturatedFat 1.1, Sodium 312.8, Carbohydrate 35.9, Fiber 4.5, Sugar 2.5, Protein 7.2

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