Red Quinoa Cranberry Arugula Soup

Ingredients

• •2 cups baby arugula
• •⅛ tsp chilli powder
• •1 cup cranberries
• •½ cup green onions
• •1 tbsp lemon grass
• •¼ cup olive oil
• •1 tbsp greens onion
• •1 cup quinoa
• •salt
• •¼ cups coconut milk
• •4 cups vegetable broth
• •1 tbsp sugar

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Method

From foodista.com — read the original

1. 1Combine cranberries, arugula and vegetable broth in a sauce pan and bring them to boil.
2. 2Remove the sauce pan from the flame and let stock cool for a while.
3. 3In the meantime, heat oil in a nonstick pan over medium flame.
4. 4Add whites of green onion, lemon grass and cook for couple of minutes.
5. 5The moment you get the aroma of lemon grass add quinoa and saut well.
6. 6When the stock cools down blend it smooth. Then strain it.
7. 7Pour the stock into the pan of quinoa and mix well.
8. 8Boil for 2 -3 minutes and add salt, chilli powder and sugar.
9. 9Mix again and after couple of more boils add coconut milk and mix.
10. 10Turn off the flame, garnish with some greens of the green onions and serve immediately.