It’s been really cold here lately, not that I don’t eat soup in the summer 😉 Still, I do eat more soup in the winter, and with the snow outside, there’s something cozy and romantic about a bowl of soup. Plus, if you shop at Costco like I do, perhaps you have also been coming up with lots of excuses to make anything with quinoa. That’s because Costco has had these really big bags of organic quinoa for a few months now, which is awesome.
Quinoa is often mistaken for a grain, but it’s actually a remarkable seed. Unlike grains, you don’t have to combine quinoa with anything else to make the protein complete. It’s also a great source of iron, potassium, B vitamins and more. Personally, I don’t really like the taste of quinoa by itself, but if it’s flavored by other ingredients or dressing, then I love it.
Anyway, I hope you are enjoying this time of year (and all the organic gluten-free food at Costco!) as much as I am. Cheers, Kelly
gluten-free, GFCF, dairy-free
Soak 1 cup of quinoa in a bowl of water for a few minutes.
Strain, rinse again in fresh water, and strain.
(make sure not to skip this step, because quinoa has a bitter coating intended to protect it from birds and the elements where it grows)
Add to slow cooker with:
1 cup coconut milk
1 quart broth
2 small or 1 large chopped onion
3 cups thawed Organic Garden Trio (corn, carrots, green beans)
Note: to make this a grain-free recipe, substitute the corn
2 tbsp gluten-free teriyaki sauce (I use Premier Japan, edwardandsons.com)
1 tsp garlic powder
1 tbsp gluten-free tamari sauce
1 inch fresh peeled chopped ginger
Set to 4 hours, high.
Note: This is a little spicy. If you prefer making it not spicy, use half as much garlic and ginger.