Corn. Squash. Basil. Tomatoes. It must be summer.
This week I made Summer Corn Soup with Quinoa, which was a hit. Quinoa is a wonder grain, unique among grains as a complete protein on its own. It expands up to 4 times its volume when cooked, so it goes a long way. It’s got a light, nutty, almost corn-like flavor that makes a wonderful addition to the soup. I think the soup works well hot or chilled.
For dinner, I served the soup with a salad and homemade Tomato Basil Bread. Tasty stuff! Baking bread is such a satisfying experience. I just have to get my bake-on every now and again.
This recipe calls for white whole wheat flour which is lighter colored, milder tasting, and a somewhat finer grind than traditional whole wheat flour. In fact, you can substitute white wheat for all-purpose flour in cookie, muffin, brownie, pancake, and other recipes, adding whole grains into your baking without impacting the end result. Give it a try!
