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Quinoa laced with lemon and herbs gives this chilled soup an interesting texture. It’s perfect for a bridal shower or Mother’s Day lunch.
1 | Heat 2 Tbs. oil in small skillet over medium-low heat. Add garlic and ginger; sauté 1 minute, or until slightly softened. Add curry powder, and sauté 15 to 30 seconds, or until fragrant. Remove from heat.
2 | Blend cucumbers, yogurt, sour cream, 3 Tbs. mint, 3 Tbs. parsley, 1 tsp. lemon juice, 1/2 tsp. lemon zest, and curry-garlic mixture in blender on high speed until smooth. Refrigerate 2 hours, or until completely chilled. Season with salt and pepper, if desired.
3 | Combine quinoa, remaining 2 tsp. oil, and remaining 1 Tbs. mint, 1 Tbs. parsley, 1 tsp. lemon juice, and 1/2 tsp. lemon zest in small bowl. Season with salt and pepper, if desired.
4 | Ladle soup into shallow bowls. Spoon 1/4 cup quinoa into middle of each bowl. Garnish with parsley leaves, and drizzle lightly with oil.
- Calories 212
- Carbohydrate Content 18 g
- Cholesterol Content 7 mg
- Fat Content 13 g
- Fiber Content 3 g
- Protein Content 7 g
- Saturated Fat Content 3 g
- Sodium Content 67 mg
- Sugar Content 6 g