Pea Soup With Quinoa Recipes

Steps:

• Heat the butter in a large saucepan, add the leeks and onion, and cook over medium-low heat for 5 to 10 minutes, until the onion is tender. Add the chicken stock, increase the heat to high, and bring to a boil. Add the peas and cook for 3 to 5 minutes, until the peas are tender. (Frozen peas will take only 3 minutes.) Off the heat, add the mint, salt, and pepper.
• *Puree the soup in batches: place 1 cup of soup in a blender, place the lid on top, and puree on low speed. With the blender still running, open the venthole in the lid and slowly add more soup until the blender is three-quarters full. Pour the soup into a large bowl and repeat until all the soup is pureed. Whisk in the creme fraiche and chives and taste for seasoning. Serve hot with garlic croutons.

Steps:

• Heat oil in a Dutch oven over medium-high heat. Add the red onion, garlic, jalapeno if desired, and pepper; cook and stir until tender, 3-5 minutes. Add broth and quinoa. Bring to a boil; reduce heat. Simmer, uncovered, until quinoa is tender, about 10 minutes. Add the chickpeas, beans, tomatoes, corn and cilantro; heat through. If desired, serve with optional ingredients.

Steps:

• In a Dutch oven, combine all ingredients; bring to a boil. Reduce heat; cover and simmer for 1-1/4 to 1-1/2 hours or until peas and vegetables are tender.

Steps:

• Saute the onions in olive oil until soft.
• Add garlic, paprika and cayenne pepper and cook for 2 minutes stirring continuously.
• Add tomato puree, chopped tomatoes, stock and quinoa and bring to the boil.
• Simmer for 30 minutes.
• Add parsley, coriander and lemon juice and blend with a hand blender.
• Add the chick peas, serve when they are warmed through.

Steps:

• In a small saucepan, bring water and quinoa to a boil. Reduce heat; cover and simmer for approximately 12 minutes or until water is absorbed.
• Meanwhile, in a large saucepan, saute onion in oil until tender. Stir in broth and peas. Bring to a boil. Reduce heat; simmer, uncovered, for five minutes or until peas are tender.
• In a blender or food processor, puree soup until smooth. If you are doubling the recipe, you may need to do this in batches.
• Return all to the pan. Stir in the salt, pepper and quinoa (and diced ham if adding); heat through.
• Garnish each serving with 1 teaspoon yogurt or sour cream if desired.
• For Vegetarian use the vegetable broth and for vegan omit the yogurt/sour cream.

Steps:

• In a large saucepan, bring water to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until water is absorbed. Remove from the heat; fluff with a fork. , Meanwhile, in a large skillet, saute onion in oil until tender. Add peas; cook and stir until heated through. Stir in the cooked quinoa, salt and pepper. Sprinkle with walnuts.