SERENE CHATS: Have an adventurous spirit? Travel with me tonight to the majestic Andean mountains of Peru. In an entrancing world where the clouds make their nest on earth, a pale yellow broth swimming with quinoa, native oregano, and vibrant colored vegetables is ladled into rustic bowls. This recipe is found in the “Big Eats Soups” section of Trim Healthy Table Cookbook, page 188. This recipe is a family-serve recipe that feeds 6 to 8 people.
Sopa de Quinoa Trimmy Bisque
Description
SERENE CHATS: Have an adventurous spirit? Travel with me tonight to the majestic Andean mountains of Peru. In an entrancing world where the clouds make their nest on earth, a pale yellow broth swimming with quinoa, native oregano, and vibrant colored vegetables is ladled into rustic bowls. This recipe is found in the "Big Eats Soups" section of Trim Healthy Table Cookbook, page 188. This recipe is a family-serve recipe that feeds 6 to 8 people.
Ingredients
For the Sunshine Sauce
For Serving
Instructions
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Preheat the oven to 400°F. Reheat the frozen meatballs until warm (about 15 minutes) or bake fresh meatballs.
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Meanwhile, bring 2 cups of the water to a boil in a medium saucepan. Add the quinoa and return to a boil. Reduce the heat to a simmer, cover, and cook for 15 to 20 minutes.
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While the quinoa is cooking, place the remaining 2 quarts water in a soup pot and add the peas, kale (or zucchini), onion, garlic, carrots, celery, and oregano and bring to a boil. Cover, reduce the heat, and simmer until tender.
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Make your Trimmy: Place the 2 cups boiled water in a blender and add your core Trimmy ingredients—MCT oil, gelatin, collagen (if using), and lecithin (if using)—the salt, nutritional yeast, onion powder, and black pepper. Hold the lid down tightly, blend, then pour it into the soup pot. Add the quinoa and stir everything well, tasting to adjust the flavors to “own it.” Bring it to a perfect serving temperature, then add your oven-heated meatballs. Don’t do too much agitating and stirring after the meatballs are added or they will fall apart.
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Make the sunshine sauce. Throw all the sauce ingredients into a blender and blend until creamy.
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To serve, ladle the soup into bowls and garnish with the cilantro and lime wedges (if using). Serve the sauce and baked blue corn chips on the side.
Note
Recipe Notes
Trim Healthy Table:
Introduction Continued.....
Quinoa is not technically a grain but an edible seed that boasts a long list of vitamins and minerals, contains more fiber than most whole grains, and has a large amount of flavonoids. It is anti-inflammatory, antiviral, anticancer and also fights depression. Sopa de quinoa is traditionally served with meatballs and a vibrant orange sauce made from a local chili pepper called ají amarillo. Just in case you were thinking of skipping this condiment, in Peru ají amarillo is considered part of the national condiment trio, along with onions and garlic. To make this dinner a true Peruvian experience, you owe it to yourself and your family to take the 2 extra minutes to whiz up its golden gloriousness. This is a bit of a “faker” recipe because it is not easy to get your hands on ají amarillo peppers unless you live in the countries where they grow natively. This vibrant orange chili pepper is very fruity, with a citrus burst and a spicy afterglow. I chose sunshiny orange bell peppers to match the color and provide a base of sweet peppery goodness.
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Complimentary Recipes: (Choose Only One)
Marvelous Make-Ahead Meatballs (FP Style) Frozen~ Page 208 THT
One- Batch Meatballs (Freshly Made) ~ Page 129 THT
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MAKE A FAMILY MEAL:
- For the weight-loss plan, have a big bowlful or two alone, or pair it with a side salad with lean dressing to stay in E mode.
- Crossover-stage family members can have a generous helping of butter on a toasted whole-grain pita or sprouted bread.
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NOTE: If you are only using this sauce for E purposes, you can leave out the stevia, sub in ¼ to ½ mango, and take ¼ to ½ bell pepper away.
