Claudia and Hans Make Stuff

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Crock Pot Quinoa & Tomatillo Soup

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Tomatillo month continues: After thinking about it for a long time, we finally bought a crock pot (3.5 quarts). It is only fitting that our first recipe included quinoa as well as tomatillos. It’s a simple and delicious recipe that is filled with lots of healthy and vegan-friendly protein. Enjoy =)

Ingredients (3-4 servings):
1 tablespoon olive oil
1 onion, finely chopped
8 tomatillos, chopped in 1/4 inch pieces (about 2 cups chopped tomatillo)
1 tablespoon finely minced garlic
1 tablespoon dried parsley (alternatively, you can use dried cilantro)
1 teaspoon dried Mexican Oregano (optional, we did not have it available)
2 teaspoons ground cumin
1 cans (15-ounce) kidney beans (or black beans), rinsed well
1 can (14.5-ounce) diced tomatoes with juice
4 cups vegetable broth or chicken stock (I used homemade chicken stock, but you could use canned vegetable or chicken broth)
1/3 cup multicolored quinoa (available at Trader Joe’s)

Instructions:
1. Chop onions and tomatillos into pieces about 1/4 inch. Heat olive oil in large frying pan, then saute onions and tomatillos about 5 minutes, then add garlic, dried parsley and cumin and saute 1-2 minutes more.
2. While the vegetables are sauteing, rinse the beans thoroughly.
3. Put tomatillo-onion mixture into 3.5 quart crock pot. Add beans, tomatoes with juice, vegetable broth, and quinoa. Cook on high for 4 hours (This could also be cooked on low for 8 hours.) Slow cookers can vary, so check and adjust the cooking time according to how hot your crock pot gets.)

Note: Recipe was inspired by http://www.kalynskitchen.com/2008/10/crockpot-recipe-for-vegetarian-black.html

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