Dr. John Day, Cardiologist

This creamy vegetable quinoa dish is a combination of my Sweet Spice Soup recipe and cooked quinoa. I simply combined the leftovers of each and topped with cracked pepper and parmesan cheese for a new dish.

Quinoa is remarkably nutrient-rich and easy to prepare.  It boasts of antioxidant and anti-inflammatory phytonutrients, flavanoids, protein, fiber, and is a great source of manganese, copper, phosphorus, magnesium, folate, and zinc.

Quinoa can be enjoyed as a grain and even ground into flour, as in my Quinoa Crepes recipe.

Quinoa is very easy to cook–even quicker than rice–boil 1 part rinsed quinoa to 2 parts water, simmer 15-20 minutes until soft and translucent, thenfluff with a fork.

You can’t beat the satisfaction of this comfort dish with the powerful nutrients, protein and fiber of the veggies and quinoa combined.

Nutmeg, cardamom, and cinnamon in a blend of tomato, sweet onion, sweet potato and butternut squash make this a sweetly spiced, creamy vegetable soup. My kids all love it, and every ingredient offers nourishment their bodies need.