Okay, now on to the food. It was SO cold here today. When I left to walk to class the grass was crunchy because it had frozen and it was still in the 20's. Since my roommate wasn't going to be here for supper, I decided to throw together soup instead of make salmon, because I know that she likes that. Anyway, the soup turned out GREAT...a perfect veggie soup! I guess the only thing missing was carrot. This was the first time I've used quinoa and because it was in with all of the veggies, I couldn't really tell what it was like; but I plan on trying it again soon in stuffed peppers. Because of all the great veggies in this soup it is PERFECT for Sweetnicks ARF-Five-a-Day event. Be sure to check out all the other posts Tuesday night for more inspiration. Quinoa Veggie Soup
1/3 cup quinoa (probably could use more)
2 garlic cloves
1 onion chopped
2 stalked celery, chopped
1 can (14.5 oz) no sugar added corn
1 can (14.5 oz) french cut green beans
1 - 1 1/2 cups okra (I used frozen)
1 can (14.5 oz) diced, stewed tomatoes
1 can chicken or vegetable broth
In a hot dutch oven, put quinoa, garlic, onion, and celery with cooking spray or a little olive oil; cook several minutes. Add corn, beans, tomatoes, okra, and broth. Season with Season all and garlic powder to taste. Bring to a boil and the turn down to a simmer. Cover and simmer for 20-30 minutes or until onions are tender. Stir in oregano and basil just before serving. You can also top with Parmesan cheese for a punch of flavor.
NOTE: I put some canned chicken in it this time but wouldn't do that next time...it isn't needed. Feel free to do so if you want to, however.