Wednesday, 8 May 2013

Quinoa and Red Beans Soup

Serves 2 to 4:
Potatoes (150g)
Pumpkin (100g + 50g)
Water (600 ml)
Quinoa (25g)
Red Beans (250g - cooked)
Olive oil

1) Place the pumpkin, potatoes and water in a saucepan and cook until the potato is soft.
2) Grind and add the quinoa and cubed pumpkin (50g). Cook for 15 minutes.
3) Add the beans and cook for 5 more minutes. Add more water if necessary.
4) Season to taste and enjoy.

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