Monday, April 18, 2011

Beef Vegetable Quinoa Soup

I love quinoa.  The fact that it is considered a super-food is really just a bonus.  I have been looking for new ways to use this ancient grain, and then I discovered this Quinoa cookbook.  I quickly learned that you can put quinoa in everything, from breakfast to dessert.  So I decided to get started. 

I try to bring my lunch to work with me as often as possible.  I find that it is a good way to both watch how much I spend (a $17 dollar sushi lunch for myself the other week helped remind me of this one) as well as to help keep me on a healthier track.  Have I mentioned how close In and Out Burger is to my office?  Anyway, this is perfect for work lunch.


  • 1 tablespoon canola oil

  • 1 cup diced beef stew meat (the smaller you dice it, the more tender it will turn out)

  • 1/2 cup diced onion

  • 1/2 cup diced carrots

  • 1/2 cup diced celery

  • 1/4 cup quinoa (I used white)

  • 4 cups beef broth

  • 1 sprig fresh rosemary

  • 1 sprig fresh thyme

  • 1 bay leaf

  • 3 sprigs fresh parsley

  • 1/2 cup diced red bell pepper

  • 1/4 cup green peas (I used frozen, but you can also use fresh.  I also used more than the recipe called for)

  • Salt and ground black pepper to taste

  • Directions:
    1. Heat oil in a large sauce pan (I used a Dutch oven) on medium-high heat. Place the beef in the pan and brown on all sides for about 5 minutes. Add onion, carrots and celery. Cook until onion is opaque, about 10 minutes. Add the quinoa and beef broth.
    2. Make a bouquet garni (bundle of herbs) by placing rosemary (I used fresh my garden), thyme, bay leaf and parsley in a 4-inch-square piece of cheesecloth. Bring up sides and tie with cotton string, or simply tie the herbs together using cotton string (I skipped the cheesecloth). Immerse bundle in soup.
    3. Simmer the soup for about 17 minutes, until the quinoa is tender. Add red bell pepper and peas in the last 8 minutes of cooking. Remove herb bundle. Season to taste with salt and pepper and serve.

    This made lunch for 2 days for husband and me.  It reheats very well in the microwave.  Enjoy!

    P.S.  Sorry about the oil slick on the soup (pictured above).  Unfortunately, it is unavoidable (but I promise, you won't even notice it).

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    Hi, I'm Erin. I am living back on the east coast after 15 years out west. Currently readjusting to humidity and mosquitos. I love to take pictures and read fashion magazines.... and to talk about nothing in particular (ok, and my dogs).

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