reply to post by donatellanator
The first time I had quinoa soup was in Brazil. It was called sopa de quinoa and was absolutely DELICIOUS. Ive looked high and low for the recipe for
2 decades, and cant find one that tastes exactly as I recall it, but this recipe is about the closest
I actually have tried maybe 7 or 8 recipes to
get the taste correct... this one was taken fro the internet somewhere and really is the closest to the taste I remember. Now go make some and
OP : I have quite a few quinoa recipes.. its one of my staple foods for the family because its versatile and nutritious. I figure if you can
incorporate organic quinoa and lentils into your everyday diet and not just a special dish.. youre doing better than taking many commercial vitamins.
Let me know what your taste is like.. sweet, hot, sour, whatever you all like and I betcha I have a recipe on my portable HD.
I have a quinoa and
black bean soup that my overly picky 5 yr old actually ASKS me to make.. and thats a miracle.
I also have more "survival" type recipes with
quinoa... more plain type that are traditional and use few ingredients.
Justa FYI.. 2 other posters and I are in the process of making an epic thread or 2 of all of our canning recipes ( including meats and meals) plus
more survival or camping recipes and methods. I have a coffee can camp stew or 2 that will knock your socks off.. stay tuned
I can tell you how to
take the game taste out of any wild game. WE have a lot of really useful knowledge.. but organizing it enough for an easy to read thread is a
nightmare! Our idea was to share everything we had with everyone else as times are getting harder.. and many of these recipes and skills cant be
googled. I have maybe 30 depression-era recipes direct from my grandmother you wont find anywhere.. BUT on ATS here real soon
Just think, even in the Zombie Apocalypse... you too can eat like a king.
2 quarts homemade or low-sodium store-bought chicken stock
1 boneless, skinless chicken breast
1 bay leaf
2 sprigs of fresh thyme
4 cloves garlic, chopped
1 tsp salt (if using store-bought stock, do not add this)
2 Tbsp unsalted butter
1/2 large yellow onion, diced
1/2 lb fresh spinach leaves (I used a 6-oz bag of baby spinach)
3 sprigs flat-leaf parsley, leaves removed and chopped, stems discarded
1/4 cup loosely packed cilantro leaves
3 sprigs mint, leaves removed and chopped
1 large jalapeño chile, stem, seeds and ribs removed, diced (I used a ripe red jalapeño, for color)
3/4 cup quinoa
2 stalks celery, diced
3 scallions, white and green parts, finely diced
In a stockpot over high heat (I use my 4-quart Dutch oven), combine the stock, chicken, bay leaf, thyme, 2 of the garlic cloves, and salt. Bring to a
boil, then reduce heat to simmer, cover, and cook for 15 minutes. Remove the chicken from the post and set aside to cool. Strain the stock into a
large measuring cup; discard the thyme, bay leaf and garlic, and set the stock aside.
In the same pot, heat the butter over medium heat. Add the onion and remaining garlic, and cook for 5 minutes. Add the spinach, parsley, cilantro,
mint and jalapeño, and cook for 5 minutes. Add the strained stock, bring to a boil, and cook for 3 minutes. Lower the heat to simmer, add the quinoa,
celery and scallions, and cover. Simmer for 35 minutes.
While the stock is simmering, use two forks to shred the chicken. When the soup has cooked for the full time, uncover, add the chicken, and adjust
seasoning with salt if needed. Serve hot.