Happiness in a Bowl

I have yet to find a recipe that is “too rich”. You know what I mean, right? When someone takes a bite of some deeply chocolate dessert or multi-layered pasta dish and says, “Goodness! I can’t eat this, it’s muhh-ch too rich!” Usually, you’ll find me staring at them with a completely blank countenance. I cannot fathom that idea.

But – we need to live a balanced life. Or so I’m told.

I do enjoy “lighter” fare. Perhaps a better description would be “guilt free”. It’s nice to sit down to a meal and know that it’s fair game… no gluten, low fat and full of flavor. I often try to “lighten” heavy dishes… not because they are “muhh-ch too rich”… but because they are WAY too fattening.

Today’s recipe is the cream of the crop. It is warm, it is comfort, it is low fat, it is gluten free and it is guilt free. You read that right.

I know. If you could reach through the screen and hug me, you would. I accept the gesture.

Whip up a big ol’ batch of this and freeze some. When you need a hearty meal that is free of all guilt, grab this little guy out of your freezer and enjoy.
It really is happiness in a bowl.

Gluten Free Quinoa Vegetable Soup

1 Tbsp extra virgin olive oil

1 ½ cups carrots, chopped

1 cup celery, chopped

1 cup onion, chopped

2/3 cup quinoa, rinsed and drained

Salt and pepper, to taste

4 cups chicken (or vegetable) stock

2 cups water

15 oz tomato sauce (be daring and use your favorite marinara sauce… amazing!)

1 ½ cups red skin potatoes, cut into bite-sized cubes with skin still on

2 garlic cloves, minced


In a large soup pot, heat olive oil over medium heat. Add carrots, celery, onion and quinoa. Season with salt and pepper. Saute for 5 minutes until onions start to become translucent. Add stock, water and tomato sauce. Bring to a boil. Add potatoes and garlic, stir to combine. Bring to a light boil. Cover and let cook until potatoes are soft. Taste for seasoning and add salt and pepper if needed.