Quinoa and Vegetable Soup

  Ok, Ok. I know this is my second soup post in a row.

But as Winter has well and truly arrived, we are all craving meals that will warm us from the inside out. So much so, that I find myself making a batch of homemade soup most weeks.  Perfect for lunch, and dinner – and generally with enough yield for us to tuck some away in the freezer for an easy meal at a later date too.

This particular soup turned out to be rather lovely indeed. Packed with vegetables, beans and quinoa, and flavoured with tomatoes and lots of fresh parsley – well it was full of nutrition and, most importantly, flavour!

Actually, I think I might make another batch today!

Print Recipe
 Quinoa and Vegetable Soup
Course Soup
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Soup
Cuisine Vegetarian
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. Heat a little olive oil in a large pot, and sautee the onion, carrot, celery and garlic for 5 minutes - or until starting to soften.
  2. Add the vegetable stock and tomatoes, and stir to combine.
  3. Add the quinoa, and simmer gently for 15 minutes - stirring occasionally.
  4. Add the beans, and more water (if the soup is too thick). Season to taste.
  5. Divide among serving bowls and top with fresh parsley.
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Spiced fish with quinoa salsa salad

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If I was to name one ingredient that I’m a little hesitant to cook, at least with any regularity, it would have to be fish. It’s not that I don’t enjoy eating fish, because I certainly do, I think it just takes me out of my comfort zone. It’s the choosing the right type, then storing it the right way, then working out the best cooking method – yes I find it a tad overwhelming.

Silly really.

For dishes like this spiced fish with quinoa salsa salad are are actually pretty simple to throw together. Particularly when I send the husband to the fishmonger (ie. tasking him with choosing a good variety) and then get him to cook it on the BBQ!  My main role was mixing together the spices to coat the fish, then throwing together the rest of the meal – the salsa salad.

For the fish – we used ling fillets. Sprayed lightly with oil, then coated with a spice mixture of garlic salt, paprika, cayenne and a little lime rind. Onto the BBQ for around 4 minutes each side, until cooked through.

As for the salad, well that came together in the kitchen. Starting with corn kernels – removed from the cob and pan-fried until charred slightly- combined with tomatoes, lettuce, sliced sugar snap peas and cooked quinoa. Finished with a squeeze of fresh lime juice and a sprinkle of coriander.

Yes, friends, this is one fish dish that I must make again!

Spiced fish with quinoa salsa salad (serves 2)

  • 2 fish fillets (we used ling – but you could use any firm white fish)
  • olive oil spray
  • Juice and rind of 1 lime
  • 1 tsp paprika
  • 1/2 tsp garlic salt
  • 1/2 tsp cayenne pepper
  • corn kernels from 2 cobs, charred slightly
  • 1/2 cup cooked quinoa
  • 125g cherry tomatoes, halved
  • 100g sugar snap peas, sliced
  • lettuce leaves
  • coriander leaves to serve
  1. Lightly spray the fish fillets  with olive oil.
  2. Combine the lime rind and spices in a small bowl. Coat the fish on both sides with the spice mixture.
  3. Preheat a BBQ hot plate – then cook the fish for 3 to 4 minutes each side, or until cooked through.
  4. Meanwhile, combine the corn, quinoa, tomatoes, sugar snap peas and lettuce in a bowl. Divide the salad between 2 serving plates.
  5. Top the salad with the cooked fish. Drizzle over lime juice and sprinkle with coriander leaves.

What about you? Are you a fan of cooking fish at home?

Mushroom quinoa “risotto” with roasted tomatoes

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While I love risotto, sometimes it feels a little heavy for dinner (particularly if I am eating close to bedtime). A solution? Use another of my favourite ingredients in place of rice..

Quinoa!

The added bonus being that it is quicker to prepare and packed with protein (especially if you are opting to otherwise keep the dish vegetarian).

On this occasion, I packed out the ‘risotto’ with mushrooms, zucchini and a good helping of spinach. The overall result was full of flavour, but not too heavy, and it turned out to be quite the tasty midweek meal.

img_1130 Finished with some cherry tomatoes that I had roasted in the oven until soft and starting to caramelise – which added nice little sweet bursts to the dish.
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I’ll have to remember this dish for next time I have vegetarian friends in town!

Mushroom quinoa “risotto” with roasted tomatoes (serves 2)

  • 100g cherry tomatoes
  • 1 cup vegetable stock
  • 0.5 cups water
  • 1 tbs olive oil
  • 200g mushrooms, sliced
  • 1/2 brown onion, diced
  • 1 tsp minced garlic
  • 1 zucchini, sliced
  • 1/2 cup tri-colour quinoa
  • 1/4 cup grated parmesan
  • 2 cups baby spinach
  1. Preheat oven to 180C. Place tomatoes on a lined backing tray and spray lightly with oil. Roast for 10 minutes or until starting to soften.
  2. Bring stock and water to a simmer in a small saucepan. Lower heat.
  3. Heat oil in a separate fry-pan over medium heat. Add mushrooms and onion and cook for a few minutes, or until starting to colour.
  4. Add the garlic and zucchini, and cook for 1 to 2 minutes.
  5. Add the quinoa and stir for 1 minute, coating the grains in oil.
  6. Add the warm stock mixture, one ladle at a time. Stir until the liquid has been absorbed before adding the next. Repeat until all the stock is used and the quinoa is cooked.
  7. Stir through the parmesan and spinach, and stir until the spinach has wilted.
  8. Divide the risotto amongst two serving bowls, and top with the roasted tomatoes.