Toasted Quinoa Vegetable Soup

Quinoa Vegetable Soup

 So the weather is changing around here. I love riding by bike and seeing all of the vibrant colored leaves that are on the trees right now. I always think about what a beautiful world we leave in. I wish these colors could stay all year. The ride today the air was much cooler. It was still wonderful to be outside.

The pretty blue dishes in the picture were my sisters that I inherited many years ago. I love using them and thinking of her. She is a dear sister that I look forward to seeing again some day. It is fun to have keepsakes that remind of those we love.

This is some delicious soup that hit the spot right on. I had some for lunch and it made me feel so good. I felt warmed up from my head to my toes. It was wonderful to incorporate so many vegetables into it and come up with a fantastic flavor. One bite and you will be hooked. I had it made in about and hour.

Ingredients 

4 T olive oil

1 white onion sliced in thin slices

3 cloves of garlic minced

4 stalks of celery chopped up

6 Roma tomatoes chopped up

1 green pepper deseeded chopped up

1 red pepper deseeded chopped up

1 jalapeño diced up 

3 tsp salt

1 tsp cumin

1/2 tsp turmeric (so good for you)

1/2 tsp ground pepper

1 C red quinoa rinsed off well

8 C water

Directions

1. In a large pot on the stove. Heat up pot on medium and pour in oil, onion and garlic. Stir and cook until the onions become softened. 

2. Then stir in celery, tomatoes, peppers, jalapeño, salt, cumin, turmeric, and pepper. Cook on medium heat and let the vegetables soften a few minutes. 

3. Stir in the quinoa and keep stirring it to let it get toasted while cooking the vegetables. Cook about 5 min. Continue to stir during the 5 minutes.

4. Stir in the water. Turn up the water a little and let it come to a boil. Let it boil a couple minutes. 

5. Turn down the heat and let it cook on low for about 20-25 min. covered. 

6. Take the pot off the stove and pour 1/2 of mixture into the blender. Blend a couple minutes. I left a little texture to it. I like seeing  the quinoa in the soup after blending. Blend the other half of the soup. 

7. Then serve in bowls nice and hot. Yum!

8. Put leftovers in the fridge in airtight container. You could also freeze in an air tight container.

Kristy's Dishes

Guacamole with Feta and Tomatoes

This is a yummy snack or a great addition to your lunch or dinner. It has a great flavor.  


Ingredients:
2 Avocado pitted and mashed.
1 roma tomato chopped in small pieces
1/4 C fetta cheese
1/8 C chopped purple onion
1 tsp salt
1 T lime juice
1 dash of chili powder

Directions:
1. Stir all ingredients together in a bowl until all combined. Serve or cover and leave in fridge till ready to serve.

 

Whole Grain Tortilla Pizza

Vegetables and Beans

Vegetable

This is an easy meal for Summer. We enjoyed it last week. There are all sorts of variations you can do to as well. The best part was I felt like I was eating something healthy and fresh. Great for a get together. Everyone could make their favorite combination.


Ingredients:

Cut up tomatoes
purple onion
fresh herbs basil marjoram or ?
yellow peppers
homemade re-fried beans (I added chili Verde to them) or any beans
spices- Italian or Mexican mix.
2 T olive oil or grape seed oil to combine vegetable
salt and pepper to taste
cheese Parmesan or any cheese of your choice
homemade whole grain tortillas  or store bought  

Directions: Heat oven to 375


1. Combine vegetables of your choosing with combine spices, salt, pepper and oil stir in a bowl.

2. Scoop a serving size on to tortilla. If using beans put them on the tortilla first.

3. Sprinkle on cheese if desired. Place tortillas on cookie sheet. Bake in oven till nice and hot 3-5 min. Serve hot. Yum!