Quinoa Gazpacho

Submitted by Chef Mick

"Quinoa, O Quinoa, Love of my Life, now in my favourite cold Spanish Soup -- a shout out to Alton Brown who I borrowed heavily from...let it sit over night -- use whatever tomatos float your boat"

 

• Ready In: 24hrs
• Ingredients: 12
• Serves: 4-6

ingredients

• 1 cup quinoa
• 1 cup vegetable stock
• 1 (4 ounce) can tomato paste
• 2 tablespoons balsamic vinegar
• 4 -6 roma tomatoes
• 1⁄2 cup white onion
• 1 cucumber
• 1 green bell pepper
• 3 tablespoons cilantro
• hot sauce
• 1 garlic clove
• 1 -2 teaspoon cumin

directions

1. Small dice the cucumber after you de-seeded it -- rustic to small dice the bell pepper.
2. Use more or less canned tomato puree per desire to have more soup like or more stew like.
3. Bring stock, tomato puree, 1/2 garlic portion, 1/2 portion onion and quinoa to a boil and simmer on lowish heat for 15-20 minutes or until quinoa is done.
4. Combine well with other ingredients and chill for at least an hour, preferably overnight. Holds for a week or so.
5. My first recipe posting --
6. Try dry roasting quinia in a fry pan for 10-15, notice for darkening of color and change in smell to more nutty.