The addition of quinoa boosts the nutrient content of this comforting beef and vegetable broth.
°1 C. (15 ml) vegetable oil°1 cup (250 mL) diced stewing beef°1/2 cup (125 mL) diced onion°1/2 cup (125 mL) diced carrots°1/2 cup (125 mL) celery, diced°1/4 cup (60 mL) quinoa°4 cups (1 L) beef broth°1 sprig of fresh rosemary°1 sprig of fresh thyme°1 bay leaf°3 sprigs of fresh parsley °1/2 cup (125 mL) diced red bell pepper°1/4 C fresh or frozen peas°Salt & black pepper to flavor
In a large saucepan, heat the oil over medium-high heat. add the diced beef and brown them for about 5 minutes. add onion, carrots and celery and cook for 10 minutes or until onion is tender. add quinoa and broth.Make a bouquet garni: place the rosemary, thyme, bay leaf and parsley on a 4-inch (10 cm) square of cheesecloth (cheesecloth) and tie with kitchen twine. to form a pouch (or simply tie the herbs together with kitchen twine). Put the bouquet garni in the saucepan.Simmer soup for 17 minutes or until quinoa is tender. add the bell pepper and peas in the last 8 minutes of cooking. remove the bouquet garni. Salt and pepper.