5 Things To Do With Quinoa (4)

During the "wintery" weather I love nothing more than a wonderful, healing, steamy bowl of soup. Soup when made at home is so very nourishing, economical, and can feed a family for several days. Include lots of local, seasonal veggies, organic herbs and spices, and be sure to use homemade bone stock for all of health benefits.

Soup is really versatile. If you are following a recipe, don't get locked in to ingredients. Explore your kitchen, use what you have, and play. Try a variety of of different flavors together, you may create a masterpiece in a pot. Don't skimp on the flavor with spices either, be generous. Do be careful if you like a little kick in your soup though. Keep in mind spices like cayenne travel far a wide in soup. In that case, a little goes a long way.

A "SOUPER" addition to soup is quinoa. Instead of chicken and rice, do chicken and quinoa or instead of noodles in your mom's minestrone recipe, swap it out for protein rich, gluten free, delicious quinoa! Really you can add it to any soup you like. It creates a really nice body in the soup as well. If you have any leftovers in the fridge, toss it in there. You will enjoy it!

Quinoa,Tomato, & Zucchini Soup Recipe

4 Cups Homemade Organic Chicken or Veggie Stock
1 1/2 Cans of Native Forest Whole Coconut Milk
1 1/2 Jars Bionutrae Organic Strained Tomatoes
4 Zucchini, chopped with skin on
1 Medium Red Onion, chopped
3 Fresh Garlic Cloves, minced
 2-3 Tbsp Organic Unrefined Coconut Oil
1 Tbsp Dried Organic Basil (Please feel free to use fresh if you have it, about 1/4 cup chopped)
1 Tsp Himalayan or Celtic Sea Salt
1 Tsp Organic Garlic Granules/Powder
1/4 Fresh Ground Organic Black Pepper
3 Cups Cooked Organic Quinoa

Directions:

 In a large pot saute the zucchini, onion, and garlic in coconut oil.
Once soft, add stock, coconut milk, and tomatoes.
Add the spices and quinoa.
Simmer on low to medium for 30 minutes.
Serve with salad & enjoy! (Truth be told, if you do dairy, this soup screams for a grilled cheese. Try paleo bread with goat cheese and a little fresh spinach...lovely!)