Red Quinoa Cranberry Arugula Soup

• 1 cup fresh cranberries
• 2 cups baby arugula chopped
• 4 cups vegetable broth
• 1 tablespoon olive oil
• 1/2 cup green onions whites only
• 1 tablespoon lemon grass chopped
• 1 cup red quinoa cooked
• 1/2 teaspoon salt
• 1/8 teaspoon chilli powder
• 1 tablespoon white sugar
• 1/4 cup unsweetened coconut milk
• 1 tablespoon onion greens, greens for garnishing

1. 1. Combine cranberries, arugula and vegetable broth in a sauce pan and bring them to boil.
2. 2. Remove the sauce pan from the flame and let stock cool for a while.
3. 3. In the meantime, heat oil in a nonstick pan over medium flame.
4. 4. Add whites of green onion, lemon grass and cook for couple of minutes.
5. 5. The moment you get the aroma of lemon grass add quinoa and saute well.
6. 6. When the stock cools down blend it smooth. Then strain it.
7. 7. Pour the stock into the pan of quinoa and mix well.
8. 8. Boil for 2 -3 minutes and add salt, chilli powder and sugar.
9. 9. Mix again and after couple of more boils add coconut milk and mix.
10. 10. Turn off the flame, garnish with some greens of the green onions and serve immediately.

fresh cranberries, arugula, vegetable broth, olive oil, green onions, lemon grass chopped, red quinoa, salt, chilli powder, white sugar, unsweetened coconut milk, onion greens

Taken from www.yummly.com/recipe/Red-Quinoa-Cranberry-Arugula-Soup-1671519 (may not work)