Vegetable Quinoa Soup with Black Beans and Spinach

Today was one of those gorgeous Autumn days perfect for pairing outdoor time with kitchen dealings. I put the chicken bones on to simmer, pulled a bunch of our garden veggies from the chest freezer then set out for a hike.

Swaths of withered leaves now crunched underfoot. Crows cawed and the Pileated's insect search echoed throughout the woodland's withering canopy. I returned to a house infused with the smell of broth.

What I love about soup is its versatility. You can add just about anything you have on hand and it always turns out to be a perfectly warming meal for a brisk Autumn evening. The homemade chicken broth makes this particular batch both silky and hearty. All other additions came from this year's harvest with the exception of the black beans and quinoa (I leave that one up to the Peruvians). Buttered sourdough toasts make a great companion for mopping up the rich broth.

Slow simmer and let the aromatics draw everyone to the table.

Vegetable Quinoa Soup with Black Beans and Spinach: (all ingredients are flexible)

*4 tablespoons unsalted butter

*1 medium onion, chopped

*3 cloves garlic, minced

*2 stalks celery, chopped

*2 sweet potatoes, cubed

*2-3 gold potatoes, cubed

*sea salt

*black pepper

*2 bay leaves

*2-3 cups stewed tomatoes

*1 cup green beans, cut into bite sized pieces

*2 cups soaked and cooked black beans

*1 head broccoli cut into pieces

*5-6 cups homemade chicken broth (see broth making post)

*2 cups cooked quinoa

*3 cups fresh spinach leaves

In a heavy soup pot, melt butter over medium heat. Add the onion, garlic, celery and potatoes. Season with bay leaves sea salt and pepper. Cook stirring often until onion is translucent.

Add tomatoes, green beans, black beans, broccoli and chicken stock. Bring to a simmer before reducing heat to medium low. Season to taste. Allow to simmer for 45 minutes.

Remove soup from heat and discard bay leaves. Add the quinoa and spinach. Stir.

Once spinach is wilted, ladle into bowls and serve with buttered sourdough toasts.

Cherry Almond Quinoa with Navel Orange Vinaigrette

I like the versatility of quinoa. This nutty grain has nourished natives of the Andes mountains for over 6,000 years, but has only recently become widely known in popular health cuisine. It is excellent as a breakfast porridge, blended with shredded coconut, nut butter, dried fruit, sweet spices and yogurt.

Here we have a sweet and savory version, speckled with tart dried cherries, toasted almonds, clementine slices and tossed with a tangy navel orange vinaigrette. I highly recommend adding a healthy dose of creamy goat cheese to finish it off. Pairs well with pastured pork, grass-fed steak, goose or turkey. Bon appétit!

Cherry Almond Quinoa: (serves 6)

*1 cup quinoa, rinsed thoroughly

*2 cups chicken stock or water

*1 cup unsweetened dried cherries

*1 celery stalk, sliced diagonally very thin

*2/3 cup almonds, toasted and chopped

*1-2 clementines, peeled, seeds removed, segmented

*goat cheese (optional)

Navel Orange Vinaigrette:

*juice from one navel orange

*1/8 cup white vinegar

*1/4 cup mild extra virgin olive oil

*1 garlic clove

*1 teaspoon honey

*pinch sea salt

In a medium saucepan, bring quinoa and stock/water to a simmer. Reduce heat to low. Cover and cook until all liquid is absorbed (about 15-20 minutes).

Remove from heat. Fluff quinoa with a fork. Set aside.

Meanwhile blend all ingredients for vinaigrette together in a blender. Vinaigrette will be slightly thin. Set aside.

Transfer quinoa to a medium mixing bowl. Add dried cherries (cherries should be added while quinoa is still warm to help soften), celery, and toasted almonds. Mix. Begin pouring in the vinaigrette, gently mixing to incorporate.

Finally, add the clementine segments and goat cheese (optional) and gently toss. Season with additional sea salt and pepper if desired.

Serve warm or cold.