The addition of quinoa increases the nutritional value of this comforting beef and vegetable broth.
Preparation :
+Parts:
4 servings
* ingredients
°1 c. ) vegetable oil
°1 c () diced cooked beef
°1/2 cup (125 ml) onion, diced
°1/2 cup (125 ml) diced carrots
°1/2 cup (125 ml) celery, diced
°1/4 cup (60 ml) quinoa
°4 cups (1 liter) beef broth
°1 sprig of fresh rosemary
°1 sprig of fresh thyme
°1 bay leaf
°3 sprigs fresh parsley
°1/2 c red bell pepper, diced
°1/4 c ( fresh or frozen peas
°Salt & black pepper to taste
* Methods
In a large saucepan, heat the oil over medium-high heat. Add the ground beef and fry for 5 minutes. Add onions, carrots and celery and cook for 10 minutes or until onions are softened. Add quinoa and broth.Create an exciting bouquet: place the rosemary, thyme, bay leaf and parsley on a 4 inch (10 cm) piece of cheeseclothand tie with kitchen twine to form a bag (or simply tie the herbs together using kitchen twine). Putting garni bouquet in pot.
Simmer the soup for 17 minutes or until the quinoa is tender. Adding peppers & peas for last 8 minutes of cooking. Removing cornea bouquet. Salt & Pepper.
Enjoy !
