Roasted Red Pepper and Quinoa Soup

So far, I'm not doing so well on keeping up with my blog. I have, however been a busy little bee around my home.

I'll be posting some pictures of my new room once I finish de-junking, re-organizing everything (it's an embarrassing disaster zone), and finishing a few projects for it.

While I haven't been doing so good at keeping up with all of my goals I set in my last blog post, I did 
I've been keeping up for the most part with my Kitchen Goals.

I wanted to share with you my take on Easy Eats' - Roasted Red Pepper and Quinoa Soup

I played around with the recipe a bit and this is what I came up with. And I loved it!

Roasted Red Pepper and Quinoa Soup

Roast the following tossed mixture at 375 F for 45 minutes:

3 red peppers, cut into squares

2 Roma tomatoes, wedged

2 large garden tomatoes (I would have subbed for 4 Roma [around 6-7 total]…this is just what I had on hand)

½ medium onion, diced

3 garlic cloves, minced

3 TBSP olive oil

1 tsp salt

1 tsp pepper

Sprinkle of basil and oregano and red pepper flakes as desired

Add with Roasted mixture to soup pot:

3 cups chicken or vegetable stock

Puree with immersion blender until desired consistency

Add and simmer for 15 minutes:

1 cup cooked quinoa

Add 1 c. Cream (or milk for a healthier option)– play with the ratio until it is as you desire

Garnish with a bit of Feta or grated Monterrey Jack cheese and serve!

Tastes even better the next day!

I also have a few other new recipes I've been working on that I'll be sharing with you soon!

Ern