Delicious Quinoa Scotch Broth Recipe for a Cozy Evening
Are you tired of the same old soups and stews? Are you looking for a hearty and nutritious meal that will satisfy your tastebuds and your hunger? Look no further than this Quinoa Scotch Broth Recipe.
This recipe combines the traditional flavors of scotch broth with the health benefits of quinoa, making it both delicious and nutritious. With its combination of carrots, onions, kale, beef broth, and lager beer, this dish is packed with flavor and protein. And with the addition of quinoa, it becomes a gluten-free and vegan-friendly soup that is perfect for any dietary needs.
As a chef specializing in British cuisine, I understand the importance of using whole foods to create delicious and nourishing meals. And this Quinoa Scotch Broth Recipe is no exception. From its savory broth to its tender vegetables and perfectly cooked quinoa, every spoonful is guaranteed to warm your soul.
So why settle for a plain old vegetable soup when you can indulge in this flavorful and hearty Quinoa Scotch Broth? Trust me, your taste buds (and your body) will thank you.
Why You’ll Love This Recipe
If you’re tired of the same old soups or looking for a hearty dish that’s gluten-free and vegan, you’ll love this Quinoa Scotch Broth Recipe. It’s a quintessential Scottish soup, but with a healthy twist.
One of the best things about this soup is that it’s full of nutrients. The quinoa is packed with protein, fiber, and vitamins, while the vegetables provide additional vitamins and antioxidants. The soup is also low in fat and calories, making it a great choice for anyone who wants to eat healthy without sacrificing flavor.
In addition to being nutritious, this soup is also bursting with flavor. The combination of vegetables, beef broth, and lager beer creates a savory taste that will leave you wanting more. The lean ground lamb adds a richness that complements the other ingredients perfectly.
This recipe is incredibly versatile – you can customize it to your liking by adding your favorite vegetables or using different kinds of meat or broth. It’s also easy to make – you can cook it on the stovetop, in a slow cooker or crockpot for convenience.
Lastly, if you’re craving a traditional scotch broth recipe with barley, split peas and potatoes but want to keep this recipe gluten-free, we’ve got you covered! Replace the pearl barley and split peas with whole foods like yellow split peas or green split peas and add in diced potato while eliminating any gluten.
Overall, this recipe is perfect for those who appreciate wholesome food that doesn’t skimp on taste. You’ll love how easy it is to make and how delicious it tastes – give it a try today!
Ingredient List
- 1 1/2 cups quinoa
- 1 1/2 lbs lean ground lamb (or turkey for a leaner version)
- 8 cups beef broth (or vegetable broth to make it vegan)
- 2 cups water
- 1 cup green split peas and 1 cup yellow split peas
- 1/2 cup pearl barley
- 3 carrots, chopped
- 3 stalks of celery, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 tbsp. olive oil
- A handful of kale leaves, finely chopped
- 4 fresh thyme sprigs
- Salt & Pepper to taste
Cost-effective yet nutritious, this ingredient list provides the perfect combination of flavors and textures that will make your scotch broth hearty, filling and delicious. The lamb brings a rich flavor to the soup, but you can easily substitute it for turkey or leave it out entirely for a vegetarian version. The addition of quinoa is not only packed with protein; it also makes the soup gluten-free. The mix of green and yellow split peas adds texture and color to the broth, while the pearl barley gives it an earthy aroma.
The Recipe How-To
Step 1: In a large soup pot or slow cooker, heat 2 tablespoons of olive oil over medium-high heat.
Step 2: Add 1 pound of lean ground lamb to the pot, and cook for about 5 minutes or until nicely browned. When cooking lamb meat, it is important to ensure that it is well cooked to prevent any risk of foodborne illnesses.
Step 3: Remove the meat from the pot with a slotted spoon and set it aside.
Step 4: In the same pot, add 2 cloves minced garlic, [chopped 1] onion, [chopped 2] carrots, [chopped 1] celery stalk, and [chopped 1] bunch of chopped kale. Cook for about 8 minutes or until veggies are soft.
Preparing the Scotch Broth Soup Base
Step 5: Next, add back the cooked lamb into the pot.
Step 6: Rinse and pick through 1 cup of yellow split peas, 1 cup of green split peas, and 1/2 cup of pearl barley, removing any debris.
Step 7: Add the rinsed peas and barley into the pot.
Step 8: Pour in 8 cups of beef broth, 12 oz lager beer, 4 tsp cider vinegar, 2 thyme sprigs, ,and let come to simmer over medium heat. The beer adds a depth of flavor to this hearty soup while neutralizing some extra gaminess that may come from lamb.
Adding Quinoa to Scotch Broth Recipe
Step 9: Rinse and drain 1 cup quinoa, remove any small rocks or debris.
Step 10: Add quinoa into the pot along with vegetables and other ingredients.
Step 11: Cook for 15-20 minutes, or until quinoa is fully cooked.
Garnishing and Serving
Step 12: Remove any thyme sprigs.
Step 13: Season the soup to taste with salt and black pepper.
Step 14: Enjoy this warm and comforting Scotch broth recipe fresh off the stove. You may add in a slice of toasted bread, garlic bread or soda bread. This broth recipe pairs well as a side dish with grilled meat, pan-seared fish, or roasted vegetables.
Substitutions and Variations
Ah, the endless possibilities of substitutions and variations – this is where I really put my creativity to work. The beauty of this Quinoa Scotch Broth Recipe is that it is quite adaptable, and you can swap ingredients according to your preferences or dietary needs without compromising on flavor.
Firstly, let’s talk about the veggies- the recipe calls for Kale, Carrots, and Onions, but feel free to experiment with other vegetables like celery, parsnips, or even turnips. You can also use different types of onion; red onion would add a sweet, rich flavor while shallots give a milder taste.
If you’re looking for a vegetarian or vegan alternative, swap the beef broth with vegetable broth, and the lean ground lamb with diced mushrooms. You could also switch the beef potato quinoa soup to a vegetable quinoa soup by using vegetable broth instead of beef, and adding more veggies like zucchini or bell pepper. Similarly, if you prefer a meatless dish altogether, skip the meat entirely and add more barley, quinoa or green split peas instead.
Looking for a gluten-free option? You can replace the pearl barley with gluten-free grains like brown rice or buckwheat which will lend an earthy flavor to the pot. And if you like a spicy kick in your soup, add chili flakes or paprika to give it some heat.
For those who love experimenting with spices and herbs – try adding cumin, coriander, rosemary or fresh thyme sprigs. A dash of cider vinegar while cooking adds tartness and tanginess to bring out all the flavors in this hearty soup.
At the end of the day, there is no right or wrong way to make this Quinoa Scotch Broth Recipe – so feel free to customize it according to your taste buds!
Serving and Pairing
Quinoa Scotch Broth is a hearty and comforting soup that is perfect for colder weather. This soup can be served as a main course or as a side dish. The best way to enjoy this soup is with a slice of crusty bread or cheese scones. You can also garnish it with fresh parsley or thyme.
When it comes to pairing, quinoa scotch broth goes well with a variety of beverages. For those who want to keep it traditional, beer is an excellent choice. A lager beer would work well with this soup, as it will help to balance out the flavors. For those who prefer wine, try pairing with a light red like Pinot Noir or Beaujolais. These wines have enough acidity to complement the richness of the lamb and broth.
If you’re looking for non-alcoholic options, you can try serving this soup with apple cider or hot tea. The acidity in the cider will help to cut through the richness of the broth, while the warm tea will be soothing and comforting.
Overall, Quinoa Scotch Broth is a versatile soup that pairs well with a range of sides and beverages. Experiment with different pairings until you find your perfect match.
Make-Ahead, Storing and Reheating
When it comes to making soup, especially a hearty and comforting one like this Quinoa Scotch Broth recipe, it’s always helpful to know how to make it ahead of time, store it properly, and reheat it flawlessly.
To make-ahead this quinoa soup, prepare the entire recipe as instructed, then let it cool completely at room temperature. Once cool, refrigerate the soup in an airtight container for up to 3 days. For longer storage, you can freeze the soup up to 2 months in a freezer-safe container. However, since the quinoa will absorb some of the liquid upon standing or when frozen and thawed, you may need to add additional beef broth or water during reheating.
When ready to serve, simply heat through slowly over low-medium heat on the stovetop or in the microwave until heated through. You may also add additional stock or water if needed—just remember that this will dilute the flavors slightly.
If you are making this soup for meal prep purposes or if you have leftovers after dinner time, storing the soup is simple too. Just transfer any remaining portions into an airtight container and keep them fresh in the refrigerator for up to 4 days.
Overall, knowing how to make-ahead, store, and reheat leftovers is a fantastic way of saving time while still enjoying wholesome and delicious meals like this particular Quinoa Scotch Broth Soup.
Tips for Perfect Results
If you want to master the art of making Quinoa Scotch Broth, there are some pro tips and tricks that will ensure you get the desired results every time. Here are some tips for perfect results:
Firstly, use the right ingredients. You can make variations of this recipe by using different meat or vegetable options, but make sure that the essential ingredients such as quinoa, onions, celery, carrots, and beef broth remain constant.
Secondly, don’t skip any step when it comes to preparation. When cooking this recipe, it’s essential to prepare all ingredients ahead of time. That means chopping everything finely and uniformly so that they cook evenly.
To enhance the flavor of your Quinoa Scotch Broth, consider using vegetable broth mix like a base. This will give your soup an extra punch of flavor while also making it a vegan soup option.
While cooking in a slow cooker or a crockpot is an easy and convenient way to make soups, stovetop cooking gives better texture and taste. If you have time on your hand and want to serve the best version of Quinoa Scotch Broth, cook it slowly on low heat for at least two hours.
If you’re vegetarian or vegan, swap out lamb or chicken with whole foods like mushrooms or crumbled tofu. It will still give you that substantial hearty texture without compromising the recipe’s taste.
Lastly, Garnish with fresh thyme sprigs for added aromatic flavor and presentation. A good dash of cider vinegar at the end will brighten up flavors and add acidity to the soup.
Congratulations! Now you know all the secrets to make your perfect Quinoa Scotch Broth recipe.
Bottom Line
In conclusion, the Quinoa Scotch broth recipe is a must-try dish that promises to tantalize your taste buds and provide you the much-needed nutrition in a single serving. It is a perfect combination of flavorsome veggies, lean ground lamb or turkey, and hearty grains like quinoa, split peas, and pearl barley.
Whether you are following a gluten-free, vegan or traditional Scottish diet, this soup recipe can be tweaked to suit your preferences. With the convenience of slow cookers or crockpots, you can save time while making a delicious bowl of soup that you can serve for lunch or dinner.
So next time you want to impress your family or guests with a hearty soup that will warm their bodies and souls, try out the Quinoa Scotch Broth recipe. Trust me; it’s going to be one of the best soups you have ever tasted!
Quinoa Scotch Broth Recipe
Ingredients
- 12 ounces lean ground lamb
- 2 cups chopped onions
- 2 cups chopped carrots
- 6 cups chopped kale
- 3/4 cup quinoa
- 12 ounces lager beer
- 4 cups beef broth
- 1 tablespoon cider vinegar
Instructions
- In large pot, cook lamb 3-5 minutes, or until no longer pink. Drain off fat.
- Add onions and carrot; cook, stirring, for 6-8 minutes or until softened.
- Stir in kale, quinoa, beer and broth; bring to a boil. Reduce heat to low, cover and simmer, 15-20 minutes or until quinoa is tender.
- Stir in vinegar. Season to taste with salt and pepper.
Nutrition
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Brian is a British chef cum food blogger who has been in the kitchen since he was a young lad. Growing up in Manchester, he developed a passion for cooking and a keen eye for the perfect dish. He now runs his own blog and YouTube channel, which is dedicated to sharing his passion for food with the world.