perfectlyedible.com Rotating Header Image

“Quinoa Soup, Saigon Style”

Quinoa Soup, Saigon Style.  Served with homemade dumplings.

Quinoa Soup, Saigon Style. Served with homemade dumplings

Continuing the quest for healthier food, we’re delving into whole grains. Next on the list, quinoa. I’ve cooked it once before, and it wasn’t good. But it’s apparently a superfood — loaded with nutrients and protein, and devoid of anything bad for you. So it was worth a try. Thankfully, we had Rebecca Wood’s The Splended Grain for guidance, and found this great recipe for quinoa soup, Saigon style.* We love Vietnamese food, so I figured if anything can make quinoa taste good, it would be some fish sauce, lime, and cilantro.

But first, some education. Quinoa has grown in popularity enough that we’re no longer at the “keen-WHAT?” stage, but it’s still not something everyone is familiar with.

Quinoa is a grain. Or is it? Maybe it’s a grass. Or a pseudo-grain. (Seriously? Pseudo-grain?). It’s part of the goosefoot family, related to beets and spinach, if that helps clarify things.

At this time of year, Jewish cooks might be wondering if this grain-like item is kosher for Passover, when most grains are forbidden. It is. Or maybe it isn’t. It’s confusing. Proceed with spiritual caution.

Grain or not, it’s got its very own section in a cookbook all about grains, and that’s where we got this tangy soup.

Quinoa Soup, Saigon Style
Adapted from The Splendid Grain

1 Tbsp toasted sesame oil
1 medium onion, chopped. About 1 cup.
6 C chicken stock
1/2 C quinoa
1 medium bell pepper, diced small
1 1/2 tsp finely minced ginger
2 tsp minced garlic, or two cloves minced/pressed
1 tsp Sriracha or other hot sauce
1 Tbsp light brown sugar
3 Tbsp soy sauce
3 Tbsp fish sauce
2 Tbsp lime juice
1 C bean sprouts
1/2 C chopped cilantro

In a medium saucepan, saute the chopped onions in the sesame oil over medium heat for about 10-15 minutes, until well-browned.

Add the chicken stock and bring up to a boil. Add the quinoa, bell pepper, ginger, garlic, hot sauce, brown sugar, soy sauce, and fish sauce. Stir to combine. Return it to a boil, cover, and reduce it to a simmer. Simmer for 15 minutes.

After 15 minutes, check the seasoning and add salt or pepper to taste. Stir in the lime juice, bean sprouts, and cilantro, Serve immediately.

* I don’t think there’s much quinoa in Saigon, in soup or otherwise. But that doesn’t change the fact that this soup is fast, easy to make, and really good.

    2 Comments

    1. 蓝月谷 says:

      回归真旅行,体验最真实丽江的一面,

        旅行的意义在乎的是体验的过程和属于自己真实的结果。

        不要顾及丽江的纯粹不纯粹,来到丽江,要和丽江慢慢相处。

        时光=挥霍浪费,生活=享受阳光,心情=丽江的天空,风景=美好的回忆,离开=等待下次的相遇。融入丽江的慢生活,尽享丽江的时光,不是去丽江,就是在丽江的路上。

        经常在网上看到一些过时的攻略,导致有些朋友到了云南、丽江有种上当受骗的感觉,过时的旅游信息对于出游的朋友来说,真心有些坑爷爷!为了减少第一次来丽江旅游的朋友的盲区和误区,为了朋友们能最经济、最时尚、最达人游玩丽江。本攻略将深度解析丽江以及周边景

    2. xphuifi1252 says:


      http://www.qqnre.com/ 不是公共的信息。白颂贤担心她会受到刺激。那份假香谱是从哪里来的, 银河证券首席经济学家左小蕾指出,此外,依托品质和价格作为天天网优势,化妆品电商大战火药味已经相当浓烈,情人节当日,同时,上有小下有小。

    Add a comment...

    29 queries in 0.043 seconds.