Quinoa is so AWESOME!! I didn’t know how easy it is to make, delicious, and so nutritious…. especially for me being a pescetarian. It was classified by the National Academy of Sciences as one of the best sources of protein in the vegetable kingdom. Not many plants contain all 8 of the essential amino acids that flesh protein has. Also, it has a low glycemic index & is a gluten-free whole grain. I now have something to substitute high glycemic rice with & can make it for my friends with wheat allergies. The hubby really enjoyed this meal…. not leaving much leftovers for the next day’s lunches. Enjoy! PS…. I found the recipe very dry so I added another 18 ounces of veggie broth half way through so the grains wouldn’t stick to the pot.
Potato, Leek, and Quinoa Soup
6¼ hours | 15 min prep
a great slow cooker soup
SERVES 8
Ingredients
- 2 large leeks, sliced
- 1 medium onion, chopped
- 2 medium potatoes, cubed
- 1 cup quinoa, rinsed
- 32 ounces Swanson vegetable broth
- 1 tablespoon olive oil
Directions
- slice leek and rinse well.
- peel and cube potato.
- peel and chop onion.
- turn slow cooker on high to preheat.
- saute leek, onion and potato in olive oil on stove.
- add stock and bring to a boil.
- add quinoa and return to boil.
- transfer to slow cooker.
- cook on low 5-6 hours.
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