Quinoa Gazpacho

Name: Quinoa Gazpacho
Ingredients: 1 cup quinoa; 1 cup vegetable stock; 1 (4 ounce) can tomato paste; 2 tablespoons balsamic vinegar; 4 -6 roma tomatoes; 1/2 cup white onion; 1 cucumber; 1 green bell pepper; 3 tablespoons cilantro; hot sauce; 1 garlic clove; 1 -2 teaspoon cumin

12 ingredients

6 steps

Ingredients

1 cup quinoa
1 cup vegetable stock
1 (4 ounce) can tomato paste
2 tablespoons balsamic vinegar
4 -6 roma tomatoes
1/2 cup white onion
1 cucumber
1 green bell pepper
3 tablespoons cilantro
hot sauce
1 garlic clove
1 -2 teaspoon cumin

Directions

1

Small dice the cucumber after you de-seeded it -- rustic to small dice the bell pepper.
2

Use more or less canned tomato puree per desire to have more soup like or more stew like.
3

Bring stock, tomato puree, 1/2 garlic portion, 1/2 portion onion and quinoa to a boil and simmer on lowish heat for 15-20 minutes or until quinoa is done.
4

Combine well with other ingredients and chill for at least an hour, preferably overnight. Holds for a week or so.
5

My first recipe posting --
6

Try dry roasting quinia in a fry pan for 10-15, notice for darkening of color and change in smell to more nutty.