Here’s a refreshing soup that’s ideal to beat this summer heat. See This post and find out how to make this easy to make soup!

COLD CUCUMBER SOUP WITH QUINOA

Ingredients

• 4 medium cucumbers,
• Peeled and chopped
• 1 cup cooked quinoa
• 1 tablespoon olive oil + to drizzle
• 2 teaspoons cumin powder
• 6-8 garlic cloves, finely chopped
• ½ inch ginger piece, finely chopped
• 2 teaspoons lemon juice
• 4 tablespoons chopped fresh parsley
• Salt to taste
•  ½ cup sour cream
• ¼ cup yogurt
• ¼ cup chopped fresh mint
• 1 teaspoon curry powder
• A few fresh mint sprigs for garnish

Method

1. Heat oil in a nonstick pan. Add the cumin powder, garlic, ginger, lemon juice. Sauté till raw flavor of the garlic and ginger goes away.

 2. Add parsley, quinoa, salt mix well and cook for two to three minutes or till the mixture is dry. Transfer in a bowl and set aside to cool down.

3. Blend the cucumbers with sour cream, yogurt, remaining parsley, mint, curry powder to a smooth paste.

4. Transfer in a serving bowl. Top with quinoa mixture, drizzle oil and serve chilled garnished with mint sprigs.
More Delicious Quinoa Recipes

Lemon-Scented Quinoa And Broccoli Patties

Quinoa With Pumpkin And Carrots

Some Information About Quinoa:

How much land is used to grow quinoa?
The area of quinoa production has had a rapid increase over the past 30 years, from only 36,000 hectares in the Andes Region of South America in the early 1980s to 83,000 hectares in 2009 Most of quinoa production is done by small farmers for use at home to improve nutrition and food security. Canada and the United States are estimated to produce quinoa on the largest areas of land outside of the Andes region.