As most people know, I love to play with food. I like to take a recipe and change it around just to see what I come up with, using what I have on hand in the kitchen. That’s how this happened. I had a head of cauliflower, some Anaheim chilies and quinoa. It was chilly and I wanted something hot so I tossed them all together in chicken broth for a nice hearty dinner! This made enough for two bowls.
2 cups chicken broth
1 cup water
15 or so florets cauliflower
1 Anaheim chili – seeded and chopped
1/2 cup quinoa
salt and pepper – to taste
2 tbs lemon pepper
In a large pot, place all ingredients. Cover and simmer on medium for 15 minutes to thoroughly cook the quinoa. When the 15 minutes is up, remove the cover and allow to cook for another 5 minutes or until most of the liquid has been absorbed. If you want to make this more of a soup, add another cup of chicken broth. The quinoa and veggies will absorb most of the liquid on their own. A big, bold red wine goes very well with this – try the Big Bold Roo from Yellowtail. Top it with some cilantro and sour cream for a little added something.