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Summer soup with Quinoa and Corn on the Cob
@ Gabriele Kushi with www.kushiskitchen.com
¼ cup yellow quinoa
4 ears sweet corn
4-5 cups filtered or spring water
Pinch sea salt
1 medium yellow onion, diced (optional)
1 small yellow summer squash, diced
1 tsp. grapeseed oil
4-6 tsp. of sweet rice miso, diluted with warm broth
Drizzle of lemon juice
Preparation: Wash quinoa thoroughly between your hands till water is clear, then drain water. (Optional: soak quinoa for a couple of hours, then rinse and drain water.) Remove kernels from the corn and set aside. Dice the onion and summer squash and sauté onions in oil (or water) until translucent. Add corn, quinoa, and diced yellow squash and about 3-4 cups of water. Bring to a boil, add a pinch of sea salt, and then simmer for about 20 minutes or till all is soft. Add the diluted miso to the soup and simmer 5 minutes. Let cool a bit, add lemon juice to taste, and blend in a food processor till smooth. Add more water if needed. Serve either cool or room temperature. Garnish with crushed wakame flakes.
Date: 5/31/2015 4:55 PM UTC
Kushi's Kitchen: Wild Foods Recipes from Gabriele Kushi's Kitchen: www.kushiskitchen.com Wild Foods Recipes from Gabriele Kushi's Kitchen Enjoy wild foods if you have a bee safe, chemical free gard...
Date: 5/30/2015 10:28 PM UTC
Wild Foods Recipes from Gabriele Kushi's Kitchen
Enjoy wild foods if you have a bee safe, chemical free garden, yard, or
can gather them in the woods.
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