Spring Vegetable Quinoa Soup with Lemon Basil Pest
Found on The web site Ancient Harvest.
I am new to Quinoa. I love it and love finding new ways to make it and this recipe
looks so healthy and delicious, I had to share it with you.
☆☆☆☆☆ 0 votes0
- 1 cup ancient harvest™ quinoa, any variety
- 1/4 cup olive oil, divided
- 1 leeks halved lengthwise and thinly sliced (white and light green portions)
- 2 medium carrots, diced
- 3 cups low sodium vegetable broth
- 3 cups water
- 8 asparagus spears, trimmed and cut diagonally in approximately 1-inch pieces
- 1 1/2 cups kale leaves, ribs removed and chopped
- 1 cup cooked navy or white cannellini beans, rinsed and drained
- 1 cup fresh or frozen corn
- 1 cup torn basil leaves
- 2 tablespoons fresh lemon juice
- 1/4 cup walnuts
- 3 cloves garlic
- salt and pepper to taste
How to Make Spring Vegetable Quinoa Soup with Lemon Basil Pest
- 1Cook quinoa according to package directions and set aside.
- 2Heat 1 tablespoon olive oil in a large stockpot over medium heat. Add leek and carrots sweat 3-4 minutes.
- 3Add vegetable broth and water and bring to a low boil. Add asparagus, peas, kale, beans and corn. Cook 5-7 minutes, until asparagus is tender.
- 4Prepare the pesto: place basil, lemon juice, pine nuts, garlic, and remaining olive oil in a food processor and pulse until smooth.
- 5Stir in quinoa and half of the pesto. Bring to a gentle simmer and cook, stirring, 5 minutes. Thin to desired consistency with extra water as needed. Salt and pepper to taste.
- 6Ladle into bowls and serve with remaining pesto spooned on top.
- 7Note: if you're nut free, simply omit the walnuts from the pesto or substitute sunflower seeds