It was a soup made of quinoa, kale, potatoes and love. It sang gently of comfort and health, and was exactly what we needed while my husband was so far away. I was not able to obtain the recipe from my friend but decided to get creative one night and make something as close as possible to what we had eaten but using only my own personal knowledge and “expertise”. I have to say, I really hit it out of the ball park with this one. I made enough to give to a friend and she raved and demanded the recipe. I fluffed my chest out appropriately and informed her it was actually my very own recipe. I may have strut a bit when I walked later that day, maybe.
Saute onion and carrots in oil over medium heat until softened. Add garlic cook another 30 seconds.
Add broth and beans and bring to boil. Reduce to simmer, cover and cook 30 minutes.
Add potatoes and rutabaga, cover and cook another 30 minutes.
Return to boil. Add quinoa, spices and greens, reduce heat, cover and simmer another 15-20 minutes or until quinoa is soft. Remove from heat and serve with thick, hearty bread.
I also added a bit of leftover shredded chicken that was in our fridge. I think it was a wonderful addition but not at all necessary.