Quick Use-Your-Veggies Quinoa Soup

I know what you’re thinking. This chick went to Peru and came back plumb-quinoa-crazy since she just posted a quinoa recipe 2 weeks ago. I feel you guys deserve an explanation, so I’m going to level with you. I was actually working on an exciting recipe for some black sesame Arabic donuts with date molasses (sounds pretty delicious, no?), but I had a yeast malfunction issue. TWICE. And after 2 trips to the store in the cold and a bit of heartache (I’m not a yeast novice. I blame the yeast!), I decided to warm myself up with this soup and share it with you guys. Donuts tbd…

I did, in fact, learn a version of quinoa soup in the Sacred Valley in Peru. And I’ve made this soup a few times. What I LOVE about it is that it gives you a chance to use up all of the random vegetables you might have sitting in your fridge. I like to save onion scraps, carrot halves, any little bits of a vegetable – and all of that works well in the soup. Not overcooking the veggies also adds a beautiful, textural crunch.

The soup I had in Peru was super rich, cooked with evaporated milk, egg, and luscious cubes of cheese. I omit the egg, leave the cheese optional here and opt for a bit of heavy cream to thicken instead, but I have to admit the cheese is an amaaaazing part of the soup. It’s so warm and comforting and really pops with flavor (while you get your protein punch from the quinoa). If you keep cooked quinoa in your fridge like I do, this takes no time to make – 15 minutes (half an hour if you have to make the quinoa). Either way, this is a perfect winter weeknight meal – enjoy!

Ingredients

Serves 4 to 6

2-3 tbsps olive oil

1 red onion, finely chopped

1 jalapeno, finely chopped

2 scallions, thinly sliced

1 ½ cups finely chopped mixed vegetables (carrot, celery, zucchini, etc.)

4 to 6 garlic cloves, minced

4 cups cooked quinoa*

2 quarts vegetable or chicken stock

1 cup cubed Monterey jack cheese (optional)

½ cup heavy cream

Handful of fresh cilantro, roughly chopped

salt and freshly ground black pepper

Procedure

Heat a medium-sized pot over medium heat. Add olive oil and throw in the red onion and jalapeno as well as a bit of salt to draw out the moisture. Cook for a few minutes until the red onions start to turn translucent. Add in the scallions and mixed vegetables. You want to cook for another few minutes but you want the vegetables to retain some crunch (so don’t overcook).

Add the garlic and sauté another 30 seconds and then throw in the quinoa and stock. Bring the mixture up to a boil and then lower to a simmer. Add in the cheese, if using, and the heavy cream and simmer for another 2 minutes so the flavors come together. Add the cilantro and season to taste.

*As a rule of thumb, I assume quinoa triples in size. So I made 1 1/3 cups of quinoa (in 2 2/3 cups water) for this recipe.

Quinoa Crusted Shrimp with Chipotle Mayo

It feels like over the last few years, Americans have gotten really smart about the health benefits and cooking of quinoa (and, in reality, about a lot of the ancient grains / foods that are showing up in supermarkets). Quinoa, in particular, has gotten a lot of attention because it’s a complete protein source, high in fiber and minerals and is gluten-free. The “pseudograin” is actually native to the Andes and a big part of the diet out there, so while I was in Peru a few weeks back, I was a bit obsessed with learning traditional quinoa recipes.

I had the opportunity to cook with a few chefs in the Sacred Valley, and they gave me their creative interpretations of the grain – using it in surprisingly delicious, brothy soups, cooking it like a risotto in a dish called “quinotto”, and even sweet, in a dessert that’s not unlike a frozen rice pudding. I too wanted to put my spin on it, so I thought replacing traditional breading for fried shrimp with quinoa would create a healthier (but still super flavorful) option.

And this recipe is almost gluten-free. You can easily replace the all-purpose flour in this recipe with rice flour, and you are good to go. One of the chilies used in Peruvian cooking (the “ajis” as they call it) is aji panca, a dried, smoky chili which I think has a similar flavor profile to the chipotle. I thought a creamy, homemade mayo spiked with chipotle pepper would be the perfect accompaniment to this shrimp. The quinoa crust is nutty, crunchy and satisfying and tastes heavenly with a bit of smoky, spicy mayo….Enjoy!

Ingredients

Serves 4 to 6

For the shrimp:

½ cup flour

1 tsp salt

¼ tsp freshly ground black pepper

½ tsp ground cumin

½ tsp paprika

¾ tsp garlic powder

½ tsp onion powder

2 eggs, beaten

1 cup raw quinoa*

1 lb medium shrimp, peeled and deveined

Olive or vegetable oil, for frying

For the chipotle mayo:

Yields ¾ cup

1 egg yolk

1 garlic clove

½ tsp mustard

1 tbsp lemon juice

150 mL olive oil

generous pinch of salt

1 chipotle in adobo sauce

Procedure

Let’s start by quinoa-crusting the shrimp. Set up 3 bowls and a baking sheet with a rack on top. In the first bowl, thoroughly mix together the flour with the salt and all of the ground spices. The second bowl will have the beaten eggs, and the third bowl, the quinoa. For each shrimp, holding by the tail dip them in the flour mixture, eggs, and then quinoa – shaking off excess at each stage. Place on the rack on the baking sheet and set in the fridge while heating the oil.

In a heavy-bottomed pot, heat 2 to 3 inches of oil to 375° – 380° F. The key here is that the oil has to be hot enough or the quinoa won’t cook through. It should be crisp but not taste raw. You want to work in batches so the oil temperature doesn’t drop too much – the overall goal is to keep the temperature above 360° F for the duration of cooking. Fry shrimp for 3 minutes and transfer to another rack on a baking sheet. Immediately, season with a bit of salt while it’s hot out of the oil.

For the mayo, in a food processor or a blender, blend together the egg yolk with the garlic clove, mustard, and lemon juice. With the machine on, slowly drizzle in the olive oil until fully incorporated. Add the chipotle and blend until uniform.

Serve shrimp hot with a side of the chipotle mayo.

*I used a combination of red and white quinoa here (and would have used black as well had I found it). You can use whatever variety you have on hand.

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Quick Use-Your-Veggies Quinoa Soup

Quinoa Crusted Shrimp with Chipotle Mayo