Snow and Quinoa

We are definitely having soup weather.

The snow started on Thursday and has been pretty steady off and on ever since. I took this picture from the deck off our bedroom this morning. At that time I measured 10 inches of snow. You can see the snow piled on the planters. I only remember 2 other times we've gotten this much snow in Salem in the nearly 20 years we've lived here.

I went cross-country skiing in Woodmansee Park today. I put on the skis when I stepped out the front door and skied right into the park.  It was magical!

Now the snow has turned to freezing rain. Church is cancelled tomorrow and  we are hunkering in the house reading and watching the Olympics. Thankfully we have all the ingredients we need to make lots of soup. Mark asked me today if we could have one of the soups on his list every third day. I told him, "Absolutely not." Fortunately we both loved tonight's soup.

Quinoa Vegetable Soup

Serves 6

1/3 cup quinoa

1 Tablespoon olive oil

2 carrots, peeled and finely diced

1 stalk celery, finely diced

1 zucchini, finely diced

½ cup fresh or frozen corn kernels

½ red bell pepper, finely diced

2 clove minced garlic

1 teaspoon salt (if desired)
6 cups vegetable or chicken stock

1 (14 oz) can diced tomatoes (I used fire roasted)
2 teaspoons ground cumin (to taste)

1 teaspoon ground coriander

¼ cup finely chopped cilantro

Freshly ground black pepper

Rinse the quinoa well and drain.  Heat a large, heavy skillet over medium heat.  Add the quinoa and stir constantly for 10 minutes, or until the moisture evaporates and the quinoa crackles and becomes golden.  Transfer the quinoa to a bowl and set aside.

Heat the oil in a stockpot over medium-high heat.  Add the onion, carrots and celery. Sauté for 12 minutes or until the onions are translucent.  Add the zucchini, corn, bell pepper, garlic, and salt.  Sauté 3 minutes longer or until the vegetables begin to release their juices.  Add the stock, cover and bring to a boil over high heat.  Stir in the toasted quinoa and simmer over medium-low heat, stirring occasionally, for 10 minutes, or until he quinoa is almost tender.  Add the can of tomatoes, stir in the cumin and coriander.  Simmer uncovered over medium heat, stirring occasionally, for 10 minutes, or until the quinoa is tender.  Stir in the cilantro and season to taste with pepper.

167 Calories per serving