Quinoa is said to be the only plant food that contains all 9 essential amino acids, putting it on a par with animal proteins. It is completely gluten free and really easy to cook. I do find it a little bland plain so am always looking for easy to pep it up like in this gorgeous (and healthy) soup. I usually double the quantities as I freeze a batch.
2 cm fresh root ginger
1 tsp ground turmeric
2 tsp cumin seeds
400g canned tomatoes (can use fresh if prefer)
2 tsp tamarind paste
70g red quinoa, rinsed
225 ml vegetable stock
4 tbs fresh coriander
Heat choice of butter or oil (I use coconut oil) in a pan and fry the onion until translucent.
Add ginger, turmeric, 1/4 teaspoon of cumin seeds*, season if you wish and cook for 1 minute.
Sir in tomatoes, tamarind paste, quinoa and stock. Bring to boil, then reduce heat, cover and simmer for 25 minutes stirring occasionally.
Remove from heat, stir in the coriander** and leave to stand, covered, for 10 minutes.
Fry remaining cumin seeds for a few seconds, swirl into soup and serve.
(*I have, in the past, used powered cumin instead and added at step 2 and then omitted final step. **You could also add powered coriander at step 3 if you don’t have fresh).