Quinoa Minestrone Recipe & How to Cook Guide

INGREDIENTS:

3 garlic cloves, sliced

1 onion, diced

2 carrots, peeled and diced into 1cm cubes

2 zucchini, diced into 1cm cubes

1 parsnip, peeled and diced into 1cm cubes

350g butternut pumpkin, diced into 1cm cubes

2 tomatoes

50g English spinach, leaves only and sliced

¾ cup quinoa, rinsed

2 tbs olive oil

2 fresh bay leaves

4 sprigs thyme

750ml vegetable stock

250ml water

400g diced canned tomato

1tbs tomato paste

Chervil, to garnish

Chilli flakes, to garnish

HOW TO COOK:

1. Fill a medium sized pot with water and place over a high heat and bring to the boil. While waiting for the water to come to the boil, prepare an ice bath. Core the tomatoes and using a pairing knife make a small ‘X’ slit on the base of the tomato.

2. Place the tomatoes in the water for about 30 seconds or until you can see the tomato skin slit all the way up the tomato, then put straight into a water bath. Leave to cool for 5 minutes then peel the skins off the tomato and dice the flesh. Set aside.

3. Heat the oil in a large saucepan over high heat. Add the onion, garlic, salt and pepper and sauté until softened and translucent. Add the stock, water, canned tomatoes, bay leaves and thyme and bring to a simmer. Reduce the temperature to medium, add the quinoa, carrots, zucchini, parsnip, pumpkin and tomato and cook for 15-20 minutes or until the quinoa is cooked.

4. Remove from the heat and stir through the spinach. Divide into bowls and sprinkle with chilli flakes and chervil to serve.

Source: Joie De Vivre

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