We tend to eat a lot of cold or room temperature quinoa, it’s super easy to make ahead and seems to be tasty in just about any form. This made for a wonderful ‘comfort food’ weeknight dinner however, and it also freezes beautifully. I found this recipe in, ‘Quinoa 365’, by Patricia Green and Carolyn Hemming – enjoy!
Beef, Vegetable and Quinoa Soup
1 to 2 lbs. diced stewing beef
1 c. EACH diced onion, diced carrot AND diced celery
1/2 c. quinoa
6 c. + good beef broth
2 sprigs EACH fresh rosemary AND thyme
1/2 c. chopped fresh parsley (or 1 T. dried parsley)
1 large red pepper, cleaned and diced
1 c. frozen green peas
kosher salt and freshly ground pepper to taste
Heat a bit of oil in a large soup pot and brown the beef for about 5 minutes, sprinkling it with salt and pepper as it cooks. You may need to do 2 batches, but remove it as it’s browned to a plate and set it all aside. Add the onion, carrot and celery to the hot pot and saute for a few minutes until the vegetables have softened, then add in the quinoa and broth (I started with 1 L, and added more at the end because it was pretty thick).
Drop in the rosemary and thyme, return the beef and all accumulated juices to the pot, and then bring it all to a boil. Allow the soup to simmer for about a half hour, adding more broth as required, until the quinoa is tender and the soup/stew is as thick as you’d like it. Add the red pepper and green peas a few minutes before serving, giving them enough time to heat through. Remove the rosemary and thyme twigs, check for seasonings, and serve it up in big bowls.