It’s a Memorial Day Weekend Soup Recipe …
A holiday weekend is the perfect time to spend time in the kitchen, the garden, or the farmer’s market, my six sensory friends. It’s so important for us to learn how to ground ourselves by cooking and eating well while sharing the experience with others.
I cooked this quinoa (pronounced “keen-wa”)soup rather quickly and easily after a busy schedule today. It’s made with a basic quinoa soup mix and fresh organic veggies that we grow ourselves along with a few left overs. Make this delicious soup a vegetarian treat or opt to add chicken or turkey.
Normally, I cook my soup in a pressure cooker or slow cooker, but you can also cook this soup on the stove rather easily and enjoy a gluten free and low-glycemic index food. Just 1/2 cup of quinoa provides 11 grams of complete protein and is a good source of vitamins and minerals. What I like most about this soup is that it’s light, yet filling, and makes a nice addition to any spring/summer meal. It fills you up and gives you comfort. Consider cooking some of this comfort soup for a friend or family member that may be going through a difficult time or just needs some extra tender loving care.
Here’s how I made it:
I cooked the soup tonight with 5 cups of water, a stalk of celery, 1 onion, left over chicken, 1 cup of broccoli, 1 cup cauliflower, 1/2 cup of green beans, a pinch of sea salt & a dash of pepper, and the quinoa mix. Heat the water to a boil, add all your ingredients, and simmer for about 30 minutes or until you feel it’s ready.
Voila!
Did you know? Quinoa is an ancient grain the Inca’s referred to as “mother grain”.
I encourage you to continue to explore your gifts during the holiday weekend and to journal your feelings and experiences.
Margaret
I’m thinking of my dad this Memorial Day weekend. He was a WWII veteran (a navigator) who flew in China,Egypt,India & Burma. He was one of the few who returned from flying over the Himalayas.
