Red quinoa cranberry arugula soup
Red quinoa cranberry arugula soup is a gluten free, dairy free, lacto ovo vegetarian, and vegan hor d'oeuvre. One serving contains 354 calories, 7g of protein, and 20g of fat. This recipe serves 4 and costs $1.96 per serving. This recipe is liked by 1 foodies and cooks. It will be a hit at your Autumn event. It is brought to you by Foodista. From preparation to the plate, this recipe takes around 45 minutes. Head to the store and pick up green onions, chilli powder, cranberries, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 58%. This score is solid. If you like this recipe, you might also like recipes such as Red Quinoan Arugula Salad, Salmon, Red Quinoa, and Arugula Salad, and Salmon, Red Quinoa, and Arugula Salad.
Ingredients
baby arugula
2 cups
chilli powder
0.125 tsp
cranberries
1 cup
green onions
0.5 cup
lemon grass
1 tbsp
olive oil
0.25 cup
greens onion
1 tbsp
quinoa
1 cup
salt
4 servings
coconut milk
0.25 cups
vegetable broth
4 cups
sugar
1 tbsp
Cooking in Steps
-
1Combine cranberries, arugula and vegetable broth in a sauce pan and bring them to boil.
vegetable broth
cranberries
arugula
sauce pan -
2Remove the sauce pan from the flame and let stock cool for a while.
stock
sauce pan -
3In the meantime, heat oil in a nonstick pan over medium flame.
cooking oil
frying pan -
4Add whites of green onion, lemon grass and cook for couple of minutes.
green onions
lemon grass
-
5The moment you get the aroma of lemon grass add quinoa and saut well.
lemon grass
quinoa
-
6When the stock cools down blend it smooth. Then strain it.
stock
-
7Pour the stock into the pan of quinoa and mix well.
quinoa
stock
frying pan -
8Boil for 2 -3 minutes and add salt, chilli powder and sugar.
chili powder
sugar
salt
-
9Mix again and after couple of more boils add coconut milk and mix.1
coconut milk
-
10Turn off the flame, garnish with some greens of the green onions and serve immediately.
green onions
greens