If you’ve never had green garlic before, I highly recommend it. I was slicing it up tonight and had M smell it. I said, “It’s like garlic, only cool and refreshing instead of sharp!” and he completely agreed.
- 1 bunch chard
- 1 large stalk green garlic
- 1/4 cup quinoa
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon seasonings of your choice
- juice of 1/2 lemon (optional)
What To Do:
- Heat olive oil in a large skillet over medium heat
- Add chopped green garlic and chopped chard stems, saute for five minutes
- Add water, then quinoa and seasonings, stir well
- Rip up chard leaves and sprinkle over the top
- Cover and cook on med/low for 20-25 minutes, or until quinoa and chard leaves are acceptably tender
- Squeeze lemon juice over everything and serve
This was very flavorful!
I really, really don’t want to be coming down with a cold. I’ve made a soup with many ingredients that are praised for their germ-fighting abilities.
- 1 celery stalk, finely sliced
- 1 fennel stalk, finely sliced
- 1 medium carrot, finely sliced
- 1/3 medium onion
- 2 garlic cloves, minced
- 3 cups stock or broth (M made turkey stock from the Thanksgiving turkey, but you can use whatever stock or broth you have on hand)
- 1/4 cup red quinoa
- 4 drops jalapeno sauce (a little more would be fine, I just went overboard last time and decided to take a more conservative route this time)
- 1 1/2 teaspoons fresh grated ginger
- 1/2 teaspoon black lava salt (it’s coated in activated charcoal)
- 1 teaspoon sea lettuce flakes
Saute the carrot, celery, onion, fennel, and garlic in 2 tablespoons olive oil for about five minutes. Add everything else and bring to a boil. Turn down the heat and simmer for 20 minutes.
Mmm… it’s good and it FEELS good!
This is ridiculously delicious. It’s like a bowl of summer (and since we’ve been having very cool summer evenings here in California, a hot bowl of soup is definitely welcome).
Ecuadorian Quinoa & Vegetable Soup
from Moosewood Daily Special
serves 4 – 6
- 1/2 C raw quinoa (see note)
- 2 tbsp. olive oil
- 2 C chopped onion
- 1 tsp. salt (I used a teaspoon of sea lettuce instead. Veggie broth already has tons of salt.)
- 1 C diced potatoes
- 1 C chopped red or green bell peppers (green ones from my garden!)
- 1 tsp. ground coriander
- 1 tsp. ground cumin
- 1 tsp. dried oregano
- 1/2 tsp. ground black pepper
- 3 C water or vegetable stock
- 1 1/2 C chopped fresh or undrained canned tomatoes (14 1/2 oz. can)
- 1 C diced zucchini or yellow squash* **
- 1 tbsp. fresh lemon juice **
chopped scallions, fresh cilantro, crumbled tortilla chips and/or grated Cheddar or Monterey Jack cheese (optional, for garnish)
Thoroughly rinse quinoa in a fine-mesh strainer under cold water. Set aside to drain. Warm oil in a nonreactive soup pot, add onions and salt, cover and cook on medium heat about 5 minutes, stirring occasionally. Add the quinoa, potatoes, peppers, spices, water or stock, and tomatotes. Cover and bring to a boil; reduce heat and simmer gently for 10 minutes. Add squash, cover and simmer 15 – 20 minutes, or until all veggies are tender. Stir in lemon juice. If desired, serve with a sprinkling of scallions, cilantro, tortilla chips and/or grated cheese.
Note: Quinoa is an ancient Incan grain (that looks like tiny, pin-head sized beads) with a mild, nutty flavor and crunchy texture. It is available in many health/organic food stores such as Whole Foods (in the bulk bins section).