Even though spring has technically arrived, there are still some windy and cold days left before the warm weather is here. So, until then, here is a fantastic soup that is easy to make and delicious to eat.
Enjoy!
Ingredients:
- 1-2 Tbsp Olive oil
- 1 lg Onion, chopped
- ½ lb Chicken breast, diced
- ¼” Ginger, minced
- 1 tsp Cumin seeds
- ½-1 tsp Garam masala
- 1 tsp Fennel seeds
- ½ tsp Curry powder
- ½ head Broccoli, chopped (florets and stems - peeled)
- 1 c Green beans
- 1 ¼ c Water
- 1 c Quinoa
- 1 c Water
- Pinch Salt and pepper to taste
Instructions for Curry:
- Heat oil in a skillet over medium heat and add onions. Saute until onions are clear
- Add chicken and cook through
- Add garlic, ginger and spices, cooking until fragrant ~ 5 min
- Add ¼ c water, and simmer for 5 minutes, being careful not to burn
- Add an additional 1 c water and then add broccoli and green beans
- Cook until vegetables are tender and pour over quinoa
Instructions for Quinoa:
- Rinse the quinoa: Pour the quinoa into a colander and rinse under running water for at least 30 seconds. Drain well. This step removes any bitterness on the outside of the quinoa (caused by naturally occurring saponins).
- Combine the rinsed quinoa and water in a saucepan. Bring the mixture to a boil over medium-high heat, then decrease the heat a bit to maintain a gentle simmer. Cook until the quinoa has absorbed all of the water, about 10 to 20 minutes
- Reduce heat as time goes on to maintain a gentle simmer.
- Remove the pot from heat, cover, and let the quinoa steam for 5 minutes. This step gives the quinoa time to pop open into little curlicues, so it’s nice and fluffy. Remove the lid and fluff the quinoa with a fork