Tomato-Quinoa Soup and Best Grilled Cheese
Tomato-Quinoa Soup
Serves 4
4 tablespoons extra-virgin olive oil
1 onion, rough chopped
1 tablespoon minced ginger
Kosher salt and coarsely ground pepper
1 14-ounce can whole or chopped plum tomatoes
1 quart chicken or vegetable stock
½ cup quinoa
½ cup grated Parmesan
1. Heat a medium stock or soup pot over medium heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add the onions and ginger, season with salt and pepper and sauté, stirring, until the vegetables are lightly caramelized, about 8 minutes.
2. Add the tomatoes with their juice and season with salt and pepper. Break up the tomatoes, add the stock, bring to a simmer, and cook until the vegetables are soft, abut 10 minutes. With a hand blender, purée the soup, drizzling in the remaining 4 tablespoons of the oil. Add the quinoa, bring to a simmer, and cook until the quinoa is just tender, about 15 minutes. Transfer the soup to individual soup bowls, garnish with pepper and the cheese and serve.
Best Grilled Cheese
2 slices of your favorite bread, sliced
4 slices of your favorite melting cheese, combination is best, I like Swiss and Gruyere
2-3 tablespoons mayonnaise
Your favorite pickle, pepperoncini work great here, sliced
1. Lay 2 slices of cheese on both sides and add your sliced pickles. Fold the bread on top of each other to make a sandwich.
2. Spread mayonnaise lightly on the outside of both pieces of bread.
3. In a non-stick pan on medium heat cook until golden brown and delicious, about 4-5 minutes a side. Slice diagonally and serve with more pickles.
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