Thursday, April 4, 2013

Quinoa, Legumes and Veggies Cream

I don't know why I haven't posted these cream winters before, but they are my first resource when I want to feel warm and comfy in winter.

I have a basic proportion that I used, but the spices and seasoning it is always changing; therefore, you always have a new taste!

Quinoa, Legumes and Veggies Cream

1 cup of legumes. For this I use chick peas, lentils, red lentils, or any legume leftover you have
1/2 cup of quinoa.
300 grams of vegetables. For the following creams, I have used 300 grams of spinach (fresh), and 300 grams of a mix between carrots and pumpkin. I use whatever I have in my fridge that goes well with a cream like broccoli, cauliflowers, different kinds of pumpkins, and so on.
Olive oil
Spices: a mix of Italian spices, garam masala, herbs de Provence, merken, etc.
4 cups of vegetable stock

Soak your legumes as needed. Usually, I soak them for 2 days changing the water every 12 hours.

In a pot, place the legumes and vegetable stock. Cook them until they are almost cook (or when  they need  20 minutes to be cooked). Add the quinoa pre-washed. Set the timer for 15 minutes, and add the vegetables. Cook it for 10 more minutes. Let it cool and pass it through the blender. Put it in a pot, and season it with salt, pepper, and the spices you like. For me the best are with any of the Indian spices combination like garam masala. Serve it with olive oil on top and grated cheese. ENJOY!

With Spinachs 

With carrots and pumpkin


  1. Riquísimas!! me encantan los platos de cuchara, y las cremas de legumbres y/o de verduras las encuentro fantásticas siempre.
    Me llevo esta receta..
    Un beso

  2. Avec le climat de ces jours, ces délicieuses crèmes sont les bienvenues pour nous réchauffer et nous remonter le moral.
    A bientôt