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.
Ingredients:
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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