mexican quinoa soup.
Monday, October 22, 2012
did you know that some people are genetically predisposed to dislike cilantro? i am one of those as cilantro tastes like ivory soap. you're either nodding your head in agreement or clueless at that last statement. julia child was a cilantro hater and i'm ANAL about it at restaurants. you can ruin a good fish taco with a sprinkling of dish soap.
i always substitute parsley for cilantro in recipes and even more.... don't you think it's weird that some people will never know what cilantro REALLY tastes like. and what DOES it taste like!?!
this recipe has coriander, the seed of the cilantro plant, which surprisingly doesn't ruin the whole dish according to my taste buds. you could always leave it out if you're coriander averse.
mexican quinoa soup
extra virgin olive oil
1 cup quinoa
4-6 cups vegetable or chicken stock
handful chopped parsley or cilantro
1 large red onion, chopped
3 garlic cloves, chopped
1/2 cup frozen corn
1 tsp cumin
1 tsp coriander
1/4 tsp cayenne pepper
salt and pepper to taste
1. in a soup pot, saute onion and garlic in a few glugs of olive oil. when onions are translucent, add quinoa and cook until fragrant and toasted (about 3-5 minutes).
2. add 4 cups of stock and bring to a boil. reduce heat and simmer until quinoa is cooked (about 15 minutes).
3. add frozen corn and season with salt, pepper, cumin, coriander, cayenne.
4. stir in chopped parsley or cilantro and juice of 1/2 lime.
5. if you like a soupy soup, add more stock cause the quinoa soaks it up like a sponge. at some point you may just have to call it a quinoa dish as opposed to a soup. that quinoa is a thirsty fella.
before serving top with freshly cracked pepper and a little more lime juice. extra salt never hurt anyone either. the soul of this dish is the whole salty limey thing going on.
recipe adapted from palate/palette/plate.