As I’ve made this dish for family and friends, I’ve gotten so many requests to put it into my newsletter that I finally had to comply. It’s delicious in the winter because it’s warm and brothy, and perfect in the spring/summer because it’s light and healthful. Not to brag, but I look like a culinary genius every time I serve it to someone. And no one has ever guessed that I created this recipe one day when I forgot to hit ‘send’ on my instacart order, and simply threw whatever was around my kitchen into a pot! Need is the mother of invention, and sometimes it inspires the most delicious things…
Sweet & Savory Quinoa Soup
Ingredients:
6 cups chicken stock
1 pound sweet chicken sausage (I love Gilbert’s Aloha Sausage)
1 cup uncooked quinoa
1 white or yellow onion, chopped
1 bunch kale, chopped
12 ounce bag frozen corn
12-16 ounces of mushrooms, sliced
1 tablespoon onion powder
1 tablespoon oregano
1 tablespoon honey
1 tablespoon olive oil
Salt & pepper to taste
Directions: Rinse quinoa in a fine mesh sieve until water runs clear. Transfer quinoa to a medium pot with water. Bring to a boil, lower heat and simmer, uncovered, until quinoa is tender and a white ‘tail’ appears around each grain (approximately 15 minutes). Meanwhile, slice chicken sausage and sauté in Dutch Oven or large pot with chopped onion in olive oil (salt and pepper to taste). Once sausage is slightly browned, add chicken stock and bring to a boil. Add frozen corn, mushrooms, and kale. Add onion powder, oregano, and honey. Add cooked quinoa and mix. Bon appetit! ***you can also throw the uncooked quinoa directly in the pot/Dutch Oven once you’ve added the chicken stock and bring to a boil- if you do this, use 8 cups of chicken stock instead of 6)***