May 5, 2011

tomato soup with roasted corn quinoa

Sometimes you overdose on Memphis BBQ. (which you should, naturally, if you go there)

Sometimes you follow up your BBQ weekend with fudge and a lot of wine and cheese and crackers.

Sometimes you think you've gone too far to ever return. 

Those are the times when you break out the quinoa. 

Then you combine said quinoa with roasted corn and tomato soup and you feel okay about life again.

I served this tasty dinner with avocado toast. It acted as sort of a palette cleanser. It was fantastic.

It's super easy. I used half a carton of Trader Joe's Creamy Tomato soup and combined it with the following (for 2 servings):

1/2 cup quinoa
1 cup chicken broth
1 ear of fresh sweet corn (you can use frozen or canned if you like)
1 green onion, sliced
1/2 tsp smoked paprika
Sea salt and freshly ground black pepper
Olive oil

Combine quinoa and chicken broth in a saucepan and heat to boiling. Reduce heat to low and simmer for 10-15 minutes, until all liquid is absorbed.
Meanwhile, shave off kernels of corn cob and slice green onion.
Heat a swirl of olive oil in a pan over medium-high heat.
Add corn, green onion, smoked paprika, and salt and pepper to taste. Sauté for 3-5 minutes, stirring occasionally. 
Add cooked quinoa and combine.
Spoon heated tomato soup into bowls and add quinoa mixture on the side.

This is easily my current favorite dinner. Or lunch.

No comments:

Post a Comment