Quinoa Soup

Culinary Tools:

• Chef’s Knife
• Bamboo Cutting Board
• 6-quart Dutch Oven

Ingredients:

• 1 teaspoon olive oil
• 1 cup uncooked quinoa
• 1 cup carrot, diced
• ½ cup onion, diced
• ½ cup green bell pepper, diced
• 2 garlic cloves, chopped
• ½ cup celery, diced
• 4 cups chicken broth
• 2 cups water
• 1 cup tomato, chopped
• 2 cups cabbage, chopped
• Salt and black pepper to taste
• Parsley to taste, minced (garnish)

Procedure:

1. In the 6-quart Dutch Oven, preheat olive oil at medium-high temperature for 4 minutes, or until oil is very hot. Sauté quinoa, carrot, onion, green bell pepper, garlic and celery for other 4 minutes.
2. Add chicken broth, water, tomato and cabbage. Increase temperature to high and bring to a boil (in about 12 minutes). Season with salt and black pepper to taste.
3. Serve hot and garnish each serving with minced parsley.