Quinoa, Carrot and Lentil Soup

Whole Grain Triple Berry Muffins

There is nothing like a good healthy and hearty bowl of soup with whole grain berry muffins on a cold rainy spring evening!  This soup combines a grain (quinoa) with a lentil, giving it the perfect protein combination.  Although, quinoa is a perfect food all by itself, it adds more nutrition with the lentils and veggies.  With fresh parsley from the garden added at the end, this soup has wonderful flavor!  

Quinoa, Carrot and Lentil Soup:

1/2 cup quinoa

1/2 cup lentils

4 cups vegetable or chicken broth

1 cup water

4 carrots, peeled and sliced

1 red onion, chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp ground coriander

1/2 tsp sea salt

28 oz stewed tomatoes

2 tablespoons chopped fresh parsley

Combine quinoa, lentils, broth and water in a large dutch oven and bring to a boil.  Reduce to simmer, cover and cook for 10 minutes.  Add carrots, onion, garlic, cumin, coriander, salt and stewed tomatoes.  Simmer for another 10-20 minutes until the carrots are just tender.  Add the fresh chopped parsley at the end and serve.  Recipe inspired by 'Quinoa 365 Cookbook'

Whole Grain Triple Berry Muffins:

3 cups whole grain flour of your choice (spelt, barely, oat, wheat, kamut, rye, quinoa, etc.)

 (I personally like to use 3-4 different kinds of flour)

1/2 cup organic sugar or agave

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups non-fat plain yogurt

2 large eggs

1/2 cup canola oil or applesauce (for a low fat version)

2 cups frozen triple berry mix (I use the stuff from Costco)

Preheat oven to 350`.  Spray a muffin pan with Pam.  Whisk all dry ingredients in a large bowl.  In a medium size bowl mix together the wet ingredients.  Combine wet ingredients into the dry.  Gently fold in the frozen berries.  Scoop batter into the muffin tins and bake for 30 minutes.  Recipe inspired by 'America's Test Kitchen Baking Cookbook'.