I’ve decided to start a new segment in my blog under the category “Make” and that is Stupidly Easy, Fucking Nutritious (yeah, I said fuck) unfortunately, I couldn’t emphasize enough how important it is for us to focus on eating the most nutritious food we can, given the macro-focused environment we are living in now. I’ve made the title more child-friendly on social media, though, and called it Stupidly Easy, Friggin’ Nutritious.
I’m not really a kitchen whiz, but I like being involved in the preparation of my food real often and I have been for years now. So, I would say this dish is still quite easy for those who’ve had a bit of experience in food prepping. It just needs a bit of planning and patience.
Difficulty level: 2.5/5 (only because I’ll need you to prep some of the ingredients in advance)
Let’s get down to biznizz.
I posted this dish on my Instagram story recently and since it is the peak of summer here in Manila, I got a lot of messages asking how I could eat soup for lunch given this weather. Well, for one, I am really a soup person. I also LOVE drinking hot liquid, it always feels so soothing to me regardless of the weather (I still like my coffee hot in the summer). Lastly, I had a bunch of organic tomatoes gifted to me and I didn’t want to make a salad out of it.
Given that tomatoes are very refreshing, I still think this soup is possibly good cold. You know, like Gazpacho?
Yield: 2-3 servings
Ingredients:
500g Red Tomatoes or 2 cups Pureed Tomatoes
1/4C Kadios
1/4C White Beans
1/3C Cooked Quinoa
1/2 a large Zucchini (diced)
To taste:
Sea Salt
Black Pepper
Cayenne Pepper
Garlic Powder
Onion Powder
- The night before, soak all beans and quinoa in a separate container each using clean, drinking water. Note: I sprouted my grains and beans meaning I kept them in the water longer. It requires attention though, because you’d have to change the water every 12 hours.
- On the day, cook quinoa as per package directions. Set aside.
- Combine White Beans and Kadios in a pot and cook in medium heat.
- If using whole tomatoes, dump them in a blender or food processor and puree.
- Drain excess water from the beans and pour tomato puree into the pot on the stove, constantly stirring.
- Add quinoa and zucchini and let simmer.
- Add salt, pepper and other spices to taste. ENJOY!!!
You can also top this with freshly chopped parsley which I didn’t have at the time. I sprinkled Moringa instead.
What’s awesome about this soup is that it’s a COMPLETE MEAL and is packed with protein and fiber. This’ll leave you feeling full longer. I absolutely loved how mine turned out. Give this recipe a shot and let me know how it goes for you. <3
