Quinoa Minestrone

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I had another brush with fame this weekend.

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By brush, I mean I made eye contact with Chad Michael Murray.

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The One Tree Hill star is currently living in Memphis while he films a new show for CMT. 83% of my Facebook friends had already met him, but because I prefer cooking soup in 90 degree weather to social interaction, I am behind the curve.

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Here’s how it went down. I’m standing in the line for the ladies’ room, minding my own business. Suddenly, I feel someone’s piercing eyes on me. Ya know the feeling? Like, you KNOW someone is watching you. So I start scanning the room looking for the culprit. When all of a sudden, I lock eyes with Chad Michael Murray. He’s leaning on the bar with his head turned toward me. He smiles, waves. A lightning bolt of electricity literally strikes the space between us. He walks over, introduces himself. He looks away shyly, then turns back toward me and says, “You are the most beautiful woman in all of Memphis.” & I was all, “Thanks, Chad.”

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JK – we did lock eyes but he looked away really quickly when I started slapping the strangers near me yelling, “THAT’S CHAD MICHAEL MURRAY!!!!!!!!!”

 

Time: 1 hour 30 minutes (prep + cooking) | Serves: 6-8

Ingredients:

  • 1 cup of red quinoa
  • 1 can of cannellini beans, rinsed + drained
  • 1 can of chickpeas, rinsed + drained
  • 1 carrot, chopped
  • 2 stalks of celery, chopped
  • 1 small zucchini, chopped
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 roma tomato, chopped
  • 1 can of crushed tomatoes
  • 2 cups of fresh spinach
  • 1 32oz. carton of vegetable stock
  • 1/2 tsp. of crushed red pepper
  • 1 tsp. of dried rosemary
  • 1 tsp. of fresh parsley
  • 3 tbsp. of garlic, minced
  • S+P, to taste
  • 1 tbsp. of olive oil
  • 1/4 cup of parmesan cheese

How to:

  • Heat olive oil in a large pot over medium heat
  • Add onion + carrot + celery + S+P, cook for 5 minutes
  • Add peppers + zucchini + S+P, cook another 2 minutes
  • Add garlic, cook another minute
  • Add tomato + crushed tomatoes + vegetable stock, bring to a boil
  • Reduce to a simmer, cover + cook for 15 minutes
  • Add quinoa, cover + cook for another 15 or until quinoa is cooked
  • Add cannellini + chickpeas + spinach + crushed red pepper + rosemary + S+P, cook until spinach is wilted, about 3 minutes
  • Stir in parmesan + parsley
  • Serve hot
  • Throw hot contents on mortal enemy but barely miss so you don’t get into trouble

 

Idea came from: http://www.cookingclassy.com/2014/02/kale-quinoa-minestrone-vegan-gluten-free/

27 thoughts on “Quinoa Minestrone”

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  12. Linda says:
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    That’s too funny! (Sorry, I, like Dana, had to google this fellow – I’m so behind the curve!) It’s cool ‘meeting’ famous people!! Way cool Rachel! 🙂 🙂

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