Got Quinoa?

Quinoa.
(Keen-wah)

A *new* grain that
is touted as a super food.
Even though it is technically
not a grain at all!

Have you tried it?

Quinoa is versatile
and so healthy for you!
There are many ways to prepare and serve it.
A bonus boost of nutrition is
promised each time you do. :)

It can be served as a side dish,
much like rice (and as easy to prepare) ~
Although, it is bland and
not my favourite way to eat it.
In fact, a bag of quinoa
sat in my pantry for ages while
I pondered what to do with it.

Solution.

I just got my hands on
this quinoa cookbook .
And I've already employed it.
I needed some ideas to incorporate
this food into our diet that would
please the taste buds.

One day for lunch last week
I whipped this soup up.
And it was a hit.

The only mistake I made was not
doubling the recipe.

~ Sweet Potato and Coconut Quinoa Soup ~

Slightly adapted from this cookbook ~

Quinoa 365 ~
The Everyday Superfood

2 Large Sweet Potatoes
2 Tbsp Coconut Oil (or Butter)
1/2 cup Onion ~ diced
1/2 cup Quinoa
3 cups Vegetable Stock
400 ml (1 2/3 cup) Coconut Milk
1/4 tsp Cayenne pepper
1/4 tsp Chili powder

Wash and peel the sweet potatoes.
Dice into 2 to 3 inch pieces.
Boil 5 to 6 minutes to soften.
Drain and set aside.

In another pot,
fry the onion in the oil
over medium heat until translucent ~
Do not brown.
Add the quinoa to the pot
and fry for a few minutes until
it begins to smell slightly nutty.


Add the vegetable stock to the
pot with the onions and quinoa,
and bring to a boil.
Reduce heat to medium and cook
for about 15 minutes ~
until the quinoa is cooked.

Add the drained sweet potatoes to the pot.
Puree the mixture with a hand blender
or in a food processor.
Return to pot on low heat and add
in the spices and the coconut milk.

Stir to blend.
Thin with water or stock, if necessary.
Heat slowly.
Taste and correct seasonings.
Serve and enjoy.

This recipe made about 5 good-sized
bowls of soup.
Next time I will make double. :)

Happy Cooking!
Camille