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

*Directions :

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.


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