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Quinoa Soup (Gluten-Free & Dairy-Free)
http://www.celiac.com/articles/22851/1/Quinoa-Soup-Gluten-Free-amp-Dairy-Free/Page1.html
Amie Valpone

Amie Valpone, HHC, AADP is a Manhattan based Personal Chef, Culinary Nutritionist, Professional Recipe Developer and Food Writer specializing in easy Gluten-Free and Dairy-Free recipes. Amie is the Editor-in-Chief of the gluten-free blog, The Healthy Apple.  Amie shares her passion for and approach to ‘Clean Eating’ by focusing on natural, whole foods and ingredients that are good for you and your body. Not limiting her focus to companies and brands, Amie works hands-on with individuals and groups as a Food Allergy Concierge and Healthy Family Pantry Stylist to guide them through their transition into a healthier lifestyle. Amie works with Whole Foods Market as their Gluten-Free Manhattan Cooking Instructor and is a Gluten-Free Industry Innovator when it comes to helping clients, the community, companies and client live a healthy and happy life. Visit her site at: thehealthyapple.com.

Amie works one-on-one with people in person and via Skype or phone to help make their lives easier and taking the stress of "thinking it's hard to live with food allergies and/or celiac."

 
By Amie Valpone
Published on 03/22/2012
 
This wonderful soup can be served with your favorite meal, or as a stand-alone snack. This vegan and chilled soup is perfect for a Spring day!

This wonderful soup can be served with your favorite meal, or as a stand-alone snack. This vegan and chilled soup is perfect for a Spring day!

Quinoa Soup (Gluten-Free & Dairy-Free)Ingredients:
  •     2 cloves garlic, minced
  •     2 cups green beans, trimmed and steamed
  •     1 cup fresh baby spinach
  •     1 cup quinoa, cooked
  •     Juice of 1 large orange
  •     1 tsp. ground cumin
  •     1 tsp. chili powder
  •     1 Tbsp. freshly ground orange zest
  •     1 large heirloom tomato, diced
  •     1 zucchini, sliced
  •     1 very ripe avocado, peeled and pitted
  •     ½ tsp. red pepper flakes
  •     1/4 cup fresh basil, chopped
  •     2 Tbsp. Barlean’s Flax Seeds
  •     Pinch of sea salt and freshly ground pepper
Directions:
Combine all ingredients in a food processor; pulse until mixture forms a smooth consistency.  Transfer to a large bowl. Place into the refrigerator, covered for 1 hour to chill.  Serve cool or at room temperature.  Enjoy!