Q: What comes out one end of Lindy Loo looking exactly the same as it did going in the other?
A: Black quinoa.
You get what I'm alluding to with this? Black quinoa. Placed in one end of the Loo. Black quinoa. Coming out the other end of the Loo. Nothing happening in the interim. YOUUNDERSTANDWHATI'MSAYING???
Yeah.
Strangely, this doesn't seem to happen with regular quinoa, so I'm not quite clear on why there's a serious lack of absorption going on here.
Perhaps my intestines are just becoming full-fledged anarchists.
Nonetheless, I liked this soup. And I invented this soup. Mostly because I had a random and fierce craving for kale this past week.
So voila.
It's simple. It's healthy (well, minus the sodium in the broth). And it's good.
Next time, I might liven it up just a wee bit more by making the broth mushroom-based and tossing in some meatier-type mushrooms, but either which way, I'd make this again.
INGREDIENTS:
- 1 T. (or so) olive oil
- 1 small onion
- 4 cloves garlic
- 5 c. veggie broth
- 2 c. water
- 3/4 c. black quinoa (or regular's fine too)
- 1 small can great northern beans, drained
- 1 red pepper, roasted
- 4 c. kale, chopped or torn into small bits
DIRECTIONS
Heat your olive oil in a large pot on medium. Add your onions and cook til nearly translucent. Toss in your garlic and cook a minute or two more.
Add the rest of your ingredients, except for the kale.
Bring to a boil and then lower to a simmer. Cook until the quinoa is tender, usually about 20 minutes or so. Toss in your kale, and simmer until wilted.
Makes about 4-6 servings.
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