Beefy Quinoa Mushroom Soup
Ingredients
- 2 1/2 cups beef broth
- 2 1/2 cups water
- 1/3 cup quinoa
- 2 tbsp olive or canola oil
- 1 cup chopped onions
- 2 cups chopped cauliflower
- 3 cups chopped mushrooms
- 3 or 4 garlic cloves
- fresh ground pepper
- fresh parmesan, grated
- fresh spinach, chopped
Chop onions and cauliflower into small pieces with food processor, or by hand. Dice mushrooms. I use portabella, but any variety will do.
In medium pan, heat broth and water to a boil. Add quinoa to broth and as soon as broth returns to a boil, reduce heat so it’s barely bubbling and cook until quinoa is done, about 10 – 15 minutes. It swells when it’s done.
Saute onions and cauliflower in oil, stirring often. Add mushrooms once onions and cauliflower are mostly cooked, with crushed garlic and fresh pepper to taste. Add a little broth if the mixture gets too dry.
When both quinoa and vegetables are done, combine them and simmer for five minutes or so.
Serve with chopped, fresh spinach and fresh, grated parmesan.
Serves 4.
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