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Prep Time: 10 Minutes Cook Time: 2 Minutes |
Ready In: 12 Minutes Servings: 6 |
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Sopa seco translates to dry soup , but it's a term used in Mexican cuisine to describe a side dish made wtih pasta (usually vermicelli), which is cooked until the soupy liquid is absorbed. Using quinoa instead of noodles boosts the protein and fiber content of this dish, yet still stays true to its Latin American roots. Quinoa was first cultivated in northern South America. Ingredients:
1 tablespoon olive oil |
3 green onions, thinly sliced |
1 red bell pepper, diced |
1 teaspoon dried oregano leaves |
1 garlic clove, minced |
1 cup quinoa |
1 pinch sea salt |
1/2 cup frozen peas, thawed |
1/2 cup tomato, seeded and chopped (or halved cherry tomatoes) |
Directions:
1. In a medium saute pan with a lid, warm oil over medium-high heat.
2. Add onions and pepper and cook, stirring, until soft, about 5 minutes.
3. Add oregano and garlic, and cook for 30 seconds.
4. Stir in quinoa, then pour in 2 cups of water and salt.
5. Bring to a boil, then reduce heat, cover and simmer until llquid is absorbed and grains show opaque lines around the edges, about 12 minutes.
6. Turn of heat and stir in peas and tomatoes.
7. Cover pan again and let stand until vegetables are warmed through, about 5 minutes.
8. Keep warm until ready to serve.
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