Note: Leftover quinoa is perfect in stir-fry. Sauté onions with olive oil and any other veggie in a frying pan or wok. Add leftover plain quinoa, salt, pepper, and fresh herbs of choice.
Tomato Soup with Toasted Red Quinoa
Servings
4 Servings
Ingredients
- 1 teaspoon olive oil
- 2 medium carrots peeled and chopped
- 2 stalks celery chopped
- 1 onion chopped
- 6 Roma tomatoes chopped
- 1 garlic clove smashed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 4 sprigs fresh thyme
- 3 sprigs fresh oregano
- 1/4 cup chopped fresh basil
- 3 tablespoons chopped fresh parsley
- 1 cup dry white wine
- 3 cups chicken or vegetable stock
- 1/2 cup red quinoa rinsed and drained
Instructions
- Heat the oil in a large saucepan over medium heat.
- Add the onion, carrots, celery and salt, and cook, stirring occasionally, until the vegetables begin to soften.
- Add the tomatoes, garlic, cayenne pepper, thyme and oregano, and cook about 5 minutes.
- Add the basil, parsley, wine, broth and 1 cup water, and bring to a boil.
- Reduce the heat to low and simmer for 50 minutes.
- Remove the herb sprigs.
- Using a hand blender, puree the soup until smooth.
- In a medium saucepan, combine the quinoa with 1 cup of water and 1/2 teaspoon kosher salt and bring to a boil.
- Cover and cook over low heat until the quinoa is tender and all of the water has been absorbed, about 25 minutes.
- Spread the quinoa out on a baking sheet to cool.
- In a small skillet, toast the quinoa over low heat, stirring frequently, until it’s crunchy and starts to pop, about 5 minutes.
- Ladle the soup into bowls, spread the toasted quinoa over the top, garnish with chopped fresh basil.
- Recipe originally published in JOY of KOSHER with Jamie Geller Magazine Purim 2015 SUBSCRIBE NOW
I have seen them but very rarely, any fresh tomatoes will work, but they are larger than roma so use 4 instead of 6
Hi, so excited to try this soup since it’s the season for soup.
I live in Israel and I don’t think there are Roma tomatoes here. What should I substitute?
Loved this soup. The toasted quinoa gave the soup a nice pop.
made this last night for dinner. It was not difficult and everyone enjoyed it very tasty-great idea for the leftover quinoa