Ingredients with Measurements:
- 1 cup quinoa
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can diced tomatoes (14.5 oz)
- 4 cups vegetable broth
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 cup chopped potatoes
- 1/2 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup fresh lemon juice
Special equipment needed:
- Large pot
- Wooden spoon
- Measuring cups and spoons
Step-by-step instructions:
1. Rinse the quinoa in a fine-mesh strainer and set aside.
2. Heat the olive oil in a large pot over medium heat.
3. Add the onion and garlic and sauté for 5 minutes or until the onion is translucent.
4. Add the coriander, cumin, paprika, chili powder, salt, and black pepper and stir to combine.
5. Add the diced tomatoes, vegetable broth, carrots, celery, and potatoes to the pot and bring to a boil.
6. Reduce the heat to low and simmer for 20 minutes or until the vegetables are tender.
7. Add the quinoa to the pot and simmer for an additional 15 minutes or until the quinoa is cooked.
8. Stir in the parsley, cilantro, and lemon juice.
9. Taste and adjust seasoning as needed.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
Temperature:
Simmer over low heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 250
Fat: 7g
Carbohydrates: 40g
Protein: 9g
Fiber: 7g
Sodium: 900mg
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- You can use canned or frozen mixed vegetables instead of fresh carrots, celery, and potatoes.
Variations:
- Add cooked chicken or beef for a heartier meal.
- Add a can of drained and rinsed black beans for extra protein.
- Use quinoa flakes instead of quinoa for a quicker cooking time.
Tips and tricks:
- Rinse the quinoa before cooking to remove any bitterness.
- Use a fine-mesh strainer to rinse the quinoa.
- Add more or less broth depending on how thick you like your soup.
- Use fresh herbs for the best flavor.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in bowls with a sprinkle of fresh herbs on top.
Garnishes:
Garnish with fresh parsley or cilantro.
Pairings:
Serve with a side of crusty bread or a salad.
Suggested side dishes:
- Garlic bread
- Mixed greens salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer for a few more minutes to thicken.
Food safety advice:
- Make sure to cook the quinoa and vegetables until tender.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Kharcho is a traditional Georgian soup made with beef, rice, and a sour plum sauce called tkemali. This recipe is a vegetarian version using quinoa instead of rice.
Flavor profiles:
This soup is savory and slightly spicy with a hint of lemon.
Serving suggestions:
Serve hot with a side of crusty bread or a salad.
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