spring vegetables in carrot broth with popped quinoa
  • 2 lb carrots
  • ½ inch ginger
  • juice of 1 lemon
  • 2 leafy celery ribs
  • ½ tsp caraway seed
  • ½ tsp fennel seed
  • any collection of spring vegetables you desire: radishes, english peas, broccolini, spring onions, etc - chopped into halves or quarters.
  • ¼ uncooked quinoa
  1. in a large pot or dutch oven combine carrots, ginger, lemon juice, celery, caraway, fennel seed, and 2½ quarts of water. bring mixture to a slow and soft, uncovered simmer for 2 hours. discard components (the carrots are completely edible) and carefully strain broth into a large bowl. allow broth to cool completely before reheating for soup.
  2. in a large separate pot add a few quarts of salted water and boil the vegetables just until tender (times may vary for each selection). run beneath cool water once tender.
  3. heat a small pan until the surface is very hot. to test you can add a small amount of quinoa to see if it pops - otherwise, cover the bottom of the pot with a single layer of quinoa, cover, and pop. listen closely as you would popcorn to ensure that you don't begin to burn.
  4. serve carrot broth warm with blanched vegetables and popped quinoa.
Recipe by the perpetual season at http://www.theperpetualseason.com/carrot-broth/