Quinoa Gazpacho Recipe

Name: Quinoa Gazpacho
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup quinoa; 1 cup vegetable stock; 1 (4 ounce) can tomato paste; 2 tablespoons balsamic vinegar; 4 -6 roma tomatoes; 1/2 cup white onion; 1 cucumber; 1 green bell pepper; 3 tablespoons cilantro; hot sauce; 1 garlic clove; 1 -2 teaspoon cumin

Servings: persons

1 cup quinoa
1 cup vegetable stock
1 (4 ounce) can tomato paste
2 tablespoons balsamic vinegar
4 -6 roma tomatoes
1/2 cup white onion
1 cucumber
1 green bell pepper
3 tablespoons cilantro
hot sauce
1 garlic clove
1 -2 teaspoon cumin

1
Small dice the cucumber after you de-seeded it -- rustic to small dice the bell pepper.
2
Use more or less canned tomato puree per desire to have more soup like or more stew like.
3
Bring stock, tomato puree, 1/2 garlic portion, 1/2 portion onion and quinoa to a boil and simmer on lowish heat for 15-20 minutes or until quinoa is done.
4
Combine well with other ingredients and chill for at least an hour, preferably overnight. Holds for a week or so.
5
My first recipe posting --
6
Try dry roasting quinia in a fry pan for 10-15, notice for darkening of color and change in smell to more nutty.

185

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup quinoa, 1 cup vegetable stock, 1 (4 ounce) can tomato paste, 2 tablespoons balsamic vinegar, and more.

Yes, Quinoa Gazpacho falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quinoa Gazpacho

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