Quinoa Gazpacho

Total Time: 24 hrs Cook Time: 24 hrs

Ingredients

• Servings: 4
• 1 cup quinoa
• 1 cup vegetable stock
• 1 (4 ounce) can tomato paste
• 2 tablespoons balsamic vinegar
• 4 -6 roma tomatoes
• 1/2 cup onion
• 1 cucumber
• 1 green bell pepper
• 3 tablespoons cilantro
• hot sauce
• 1 garlic clove
• 1 -2 teaspoon cumin

Recipe

• 1 small dice the cucumber after you de-seeded it -- rustic to small dice the bell pepper.
• 2 use more or less canned tomato puree per desire to have more soup like or more stew like.
• 3 bring stock, tomato puree, 1/2 garlic portion, 1/2 portion onion and quinoa to a boil and simmer on lowish heat for 15-20 minutes or until quinoa is done.
• 4 combine well with other ingredients and chill for at least an hour, preferably overnight. holds for a week or so.
• 5 my first recipe posting --
• 6 try dry roasting quinia in a fry pan for 10-15, notice for darkening of color and change in smell to more nutty.