The addition of quinoa increases the nutrient supply of this comforting broth of beef and vegetables. The recipe is from the book Quinoa Extra.
° 1 c. (15 ml) vegetable oil
° 1 cup (250 ml) diced cooked beef
° 1/2 c (125 ml) onion
° 1/2 c (125 ml) carrots
° 1/2 cup (125 ml) celery, cubed
° 1/4 cup (60 ml) quinoa
° 4 cups (1 liter) beef broth
° 1 sprig of fresh rosemary
° 1 sprig of fresh thyme
° 1 bay leaf
° 3 sprigs fresh parsley
° 1/2 c (125 ml) red bell pepper
° 1/4 cup (60 ml) fresh or frozen peas
° Salt & black pepper to taste
In saucepan, heat oil on heat. Adding mince beef also frying for 5 min . Add onion, carrot and celery and cook for 10 minutes or until onion is softened.
Add quinoa and broth.Make a horny bouquet: Place rosemary, thyme, bay leaf, and parsley on a 4-inch (10 cm) piece of cheesecloth and tie with kitchen twine to form a bag (or simply tie the herbs together. Kitchen twine). Put the garni bouquet in the pot
Simmer soup for 17 min Add peppers and peas for the last 8 minutes of cooking. Remove the cornea bouquet. Salt and Pepper.