Quinoa is not a true grain but actually the seeds of a green leafy plant. It is rich in protein and gluten-free. Quinoa, sweet potatoes, corn, and two kinds of beans come together beautifully in this hearty soup.
Reprinted with permission from the publisher, Hippocrene Books, from Indian Inspired Gluten-Free Cooking by Alamelu Vairavan and Margaret Pfeiffer. Copyright 2013.
|1/2 cup quinoa||1/4 teaspoon cayenne pepper (more or less to taste)|
|1 medium onion, chopped||1 cup frozen cut green beans|
|2 teaspoons oil||1/4 cup frozen corn|
|5 cups reduced-sodium vegetable or chicken broth||2 cups peeled and cubed sweet potatoes|
|2 teaspoons ground cumin||1 (15-ounce) can reduced-sodium white beans (cannellini, navy, or chickpeas), drained and rinsed|
|1/2 teaspoon ground turmeric||1/4 cup chopped fresh cilantro|
Rinse quinoa in several changes of water and drain in a fine-mesh strainer. Reserve.
In a 3-quart saucepan over medium heat, sauté onion in oil about 3 minutes or until onion is translucent. Add reserved quinoa and stir for a few minutes.
Add broth, cumin, turmeric, and cayenne pepper. Bring to a boil, then reduce heat, and simmer for 10 minutes.
Add green beans, corn, and sweet potatoes. Bring back to a boil, then reduce heat, cover, and simmer for 5 to 10 minutes, until sweet potatoes are tender
Add white beans and cilantro; heat for 2 minutes and serve.
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