Recipe by LizzieLou
From "Quinoa 365 the Everyday Superfoods" by Patricia Green & Carolyn Hemming. I have put the recipe as written below but i have a few adjustments. I would add more cheese, but i like stuff really cheesey. It seemed to have more cheese flavour the 2nd day so keep that in mind if you are making it a day ahead. Don't salt until you've added the cheese since this can have a lot of salt in it. MAKE SURE that when you add the quinoa and stock and turn it down that it is actually simmering. Mine wasn't and then I had to turn it up and cook it longer after the specified time.
Top Review by clbogan
I don't normally take the time to comment on receipes I try but this was worthy of my time! It's easy to make and is very tasty. The quinoa adds a great dimension to what can be a bland texture. I like my broccli on the soft side so i cooked longer in vegatable broth and found by doing so i didn't need to use the blender or food processor. I also had to use more broth so plan for 32 oz in total.
- 3 cups broccoli
- 1 tablespoon butter
- 1 cup onion (diced)
- 1⁄4 cup quinoa
- 3 cups chicken or 3 cups vegetable stock
- 1 1⁄2 cups cream (half and half)
- salt and pepper
- 1 cup aged cheddar cheese (shredded)
Directions See How It's Made
- Separate the broccoli into smaller, bite-sized pieces and set aside.
- Melt butter n a large saucepan over medium heat. Add the onion and saute until softened, about 8 to 10 minutes.
- Add the broccoli, quinoa and chicken stock into the saucepan. Cover and reduce the heat to low. Simmer for about 18 minutes, until quinoa is tender.
- Puree the cooked mixture with a hand blender or cool slightly and pure in 2 batches in a blender of food processor.
- Return the soup to the saucepan and add the cream.
- Season with salt and pepper.
- Reheat the soup on low heat, being careful not to boil it. When the soup is hot, stir in the cheese until just melted and serve immediately.