Red Quinoa Cranberry Arugula Soup

Ingredients

• •2 cups baby arugula
• •⅛ tsp chilli powder
• •1 cup cranberries
• •1 tbsp lemon grass
• •¼ cup olive oil
• •1 tbsp green onions
• •1 cup red quinoa
• •salt
• •¼ cup coconut milk
• •4 cups vegetable broth
• •1 tbsp sugar

Method

Adapted from foodista.com

1. 1Combine cranberries, arugula and vegetable broth in a sauce pan.
2. 2Bring them to boil.
3. 3Remove the sauce pan from the flame and let stock cool for a while.
4. 4In the meantime, heat oil in a nonstick pan over medium flame.
5. 5Add whites of green onion, lemon grass.
6. 6Cook for couple of minutes.
7. 7The moment you get the aroma of lemon grass add quinoa.
8. 8Saute well.
9. 9When the stock cools down blend it smooth.
10. 10Strain it.
11. 11Pour the stock into the pan of quinoa.
12. 12Mix well.
13. 13Boil for 15 to 20 minutes, until the quinoa is tender.
14. 14Add salt, chilli powder and sugar.
15. 15Mix again.
16. 16After couple of more boils add coconut milk.
17. 17Mix.
18. 18Turn off the flame, garnish with some greens of the green onions and serve immediately.