Рецепт Quinoa, Corn and Shiitake Mushroom Soup
Quinoa, corn, and shiitake mushrooms
Let food be thy medicine, thy medicine shall be they food. - Hippocrates
In response to Cathy's request for a quinoa recipe, I'm posting this comfort soup. I first encountered it (and quinoa) on the Inca Trail, then most recently, at the Dumpling Man in East Village. (Very odd place to find it, but quite tasty). Tonight I made it to combat a cold. The quinoa makes it thick and the corn makes it velvety - comforting all around. I've made a super simple version that is open to interpretation. Add your own embellishments.
Quinoa-Corn Soup
Serves 2
4 cups of vegetable stock: boil 4 cups of water with coarsely cut carrot, celery stalk, onion, garlic and/or potato for 30 min, then remove vegetables (or use existing vegetable or chicken stock)
- 2/3 cup quinoa (or more if you want more)
- 2 sliced shiitake mushrooms
- 10 oz. frozen or fresh corn
- 1 small clove garlic
- 2 pinches cayenne pepper (or more to taste)
- 1 tablespoon lime juice (or more to taste)
- cilantro or parsley to taste
Soak the quinoa for 6+ hours in water and a bit of vinegar before cooking. Rinse right before cooking.
Make the vegetable stock and bring it to a boil (or use your existing stock)
Add quinoa, garlic, and cayenne pepper. Simmer for 10 minutes.
Add mushrooms, keep simmering for 2 minutes.
Add corn, simmer for 3 minutes.
Turn off heat and add lime juice, cilantro or parsley to taste.
What I ate: 10 oz. green juice, 2 grapefruits, 1 orange, 1 hardboiled egg, 1 cortado, chicken rice soup, 1/2 risotto ball, macadamia nuts, 4 oz Laurel Hill potato chips, 2 sliced dried mangos, 1 freeze dried mango, quinoa corn soup, pan-fried opah + swiss chard, 4 squares dark chocolate, hot chocolate, 50 oz water + Vitamin C
Exercise: none