HOUSTON – Chef Adrian Perez of Complete Eats shares recipe for Lemon Broccoli Quinoa Soup.
Lemon Broccoli Quinoa Soup
Serves 4
Cook Time 30 minutes
½ cup Quinoa
1 cup chicken stock
Soup
2 tbsp. Olive Oil
½ yellow onion-diced
2 cloves garlic-diced
2 potatoes-peeled
1 large head broccoli-stems florets separated
4 cups chicken stock
2 cups baby spinach
½ cup fresh mint leaves
2 tbsp. lemon juice
2 tsp lemon rind (zest)
Feta Cheese
Herb Oil- mix all ingredients
¼ bunch parsley
¼ cup packed fresh basil
¼ bunch fresh thyme
¼ cup packed fresh oregano
1 ½ cup olive oil
1 tsp salt
1 tsp black pepper
Mix quinoa and chicken together and bring to a boil. Cover and turn heat to low, cook for about 15
minutes, set aside. Heat olive oil in a saucepan over medium heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until soft. Stir in the potato and broccoli stems. Add the stock and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes or until potato is almost soft. Add the broccoli florets. Simmer for 6 minutes or until just tender. Add the spinach and mint. Simmer for 1 minute until wilted. Use a stick blender to process until smooth. Stir in lemon juice. Top with Quinoa, Feta, drizzle with 1-2 tbsp. of herb oil, and sprinkle with lemon zest!