Currently cooking out of Whole Grains Every Day, Every Way by Lorna Sass.
Every quinoa recipe I’ve made out of this book seems to include corn. Maybe it’s like Sass said – these two new world ingredients just seem made for each other. Whatever the case may be, they do taste wonderful together. And this soup is primarily corn and quinoa, with a bit of shrimp and red pepper thrown in for color and texture.
As previously stated, I’m not a huge shrimp fan, but I still liked this soup. It was easy to make and I had most of the ingredients on hand. This recipe lends itself to variations. You could leave out the shrimp for a vegetarian version or add different veggies. Bryan suggested a version with chicken and green chili for a southwestern feel. I’m thinking almonds. And peas.
Linda: You are a hoot………….LOL
Ok look. Either I need to buy a food dictionary or you gotta start cooking a few country things. What the heck is Quinoa? A web sites says “…is a species of goosefoot”. Um, I know I’m picky, but are you really eating goose feet? I could float you a loan if you needed to buy some real groceries! (Sorry, I couldn’t resist.)
What is it for real though?
Why of course you are thinking almonds and peas….LOL If you could just figure out how to get those two things into ice cream together you would be in heaven………LOL Okay, I think that about shrimp so I guess I should shut up.