What's this all about?
We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.
Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.
We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.
|Black Bean Soup with Quinoa|
|Written by Whole Grain Gourmet|
|Tuesday, 12 February 2008 00:00|
Do you know those powerful "Ola, amigo! Welcome to the fiesta!" types of southwestern bean soup? The kind that is bursting with such robust flavor that your palate is left tingling? You can almost hear 'Hey Macarena' playing in the background, can't you? Well, this isn't that soup.
This soup is far more subtle and understated. It has an elegant simplicity that is gently punctuated by the balanced seasoning and the smooth flavor of the home-cooked beans. I always use dried beans for this recipe. It is worth the extra effort of soaking them overnight. Try it with canned beans and you will appreciate the difference.
This recipe creates a healthy, freshly flavored, and very satisfying meal. I serve it over a scoop of quinoa or, on occasion, some Brazilian brown rice. At times, I might add shredded roasted chicken, sliced avocado, or crumbled blue corn tortilla chips. Any way you choose to accent it, this soup is delicious. Treat yourself to the luxury that is this soup.
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