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We hope you got benefit from reading it, now let’s go back to quinoa minestrone "soup" recipe. You can have quinoa minestrone "soup" using 15 ingredients and 10 steps. Here is how you cook it.
The ingredients needed to cook Quinoa Minestrone "Soup":
- Prepare Half cup of quinoa (around 150g I've used, that wasn't half cup)
- Take Around 1 liter of veggie stock
- You need 500 g spinach, chopped
- Get 50 g basil leaves, chopped
- Prepare 2 onions, chopped
- Prepare 2 medium potatoes, diced 🥔
- You need 4-5 garlic, minced
- Take 1 tomato, diced 🍅
- Get 150 g carrots (3/4 cup), diced
- Use 150 g Green beans (3/4 cup), diced
- Use 1 peek sliced
- Use Half cup celery, diced
- Prepare 1 zucchini, peeled and diced
- Use Olive oil,
- Prepare Salt and pepper
Steps to make Quinoa Minestrone "Soup":
- So first of all this recipe is a bit of experiment. I definitely wouldn't call it a soup, as it became quite thick even though I have added some splash of water during cooking, and also I would probably change a few things next time. I will write some conclusions as a last 'step' so I won't forget…
- First things first, let's dice and prepare everything. On this picture, the 2 darker green bowls contain the "spinach-basil base", in the next step I will write down how I made that and this picture also contains the cooked quinoa.
- Spinach-basil base: so we got the chopped spinach and basil leaves, and about a liter of stock. We mix them and blend it as smooth as possible. I've used a normal hand blender.
- So just to don't forget, as a step please cook the quinoa, if you haven't done already.
- On a bit of oil sauté the onions over medium heat for a few minutes until they get golden a bit,then add the garlic and the diced tomato, bit of salt and pepper and cook for a few minutes.
- Add the carrots, green beans, leek and celery then mix well.
- Poor in the blended Spinach-basil base and add the quinoa to the pot. Season to taste. Cook on medium heat for 15 minutes.
- Finally, add the zucchini and the potatoes and cook for another 15 minutes, or until the veggies reached how you like them (super soft or a bit al dente? 😊) finally if needed season again with salt and pepper.
- Finally, serve it!
- And as I was cooking some notes here what I tried to differently. I definitely need more liquid or less filling as at the end, especially on the next day it looks more like a veggie stew. I also wonder how it could be a bit better looking. Advises welcome! 😊
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