Many Thanks and a recipe for Quinoa & Shiitake Mushroom Soup, too!

This entry is a little belated but I wanted to thank everyone who attended my Chinese New Year Open House last weekend at MOSAIC Yoga!  It was a great success - yummy food, free acupuncture, Qi Gong, Happy Tea, raffle prizes, and goodie bags of herbal teas to take home.  All around lots of healing and sharing of the benefits of acupuncture!

So again, many thanks to everyone who attended.  I'd especially like to thank to my family (from Las Vegas and Mira Mesa) for helping me with preparation and simply supporting me in my element.  And a big thanks to Melissa Love, Ryan Glidden, and Ryan Krupa of MOSAIC Yoga for opening up their beautiful Air studio to me so I can share the gifts of acupuncture and Oriental Medicine. 

And now...on to the recipe...

Quinoa and Shiitake Mushroom Soup

This dish was actually served at the Open House and received rave reviews by those who tried it.  This recipe was my mom's delicious and healthy creation.  Enjoy!

1 yellow onion - chopped
4 cloves of garlic - chopped
1 tsp of ginger - grated
1 tsp of safflower
1 stalk of lemongrass (cut in half)
2 cups of shiitake or oyster mushrooms (sliced)
2 cups quinoa
5-6 cups of water
2 tbs olive oil
pepper
salt (to taste) or soy sauce (optional)

In a large pot, heat olive oil over medium heat.  Add the onion, garlic, lemongrass, and ginger and stir-fry until transparent and fragrant (about 2-3 minutes).  Add 1/2 of the mushrooms and stir-fry until they caramelize and absorb the flavors of spices already in the pot (about 2-3 minutes).  Pour in about 5 cups of water to the pot and add in the quinoa and the rest of the mushrooms.  Bring the soup to a boil and then reduce the heat down to a simmer. Simmer the soup for about 30 - 45 minutes or until the quinoa is cooked (the grain should like little curly-Q's when done).  Stir occasionally.  If needed, add more water if you like your soup to be thinner.  When the quinoa is almost cooked, add the safflower, which will change the color of the soup to a warm brown color.  Before serving, remove the lemongrass stalk and season with salt and pepper to taste.  Add soy sauce if desired.

This recipe brings together the rich, warm, and aromatic flavors of ginger, lemongrass, garlic, and onion, which are excellent for promoting circulation and warming digestion. This combination is also great for staving off the common cold or flu. Mushrooms, especially shiitake and oyster, are very nutritious and in Chinese food therapy are associated with longevity and boosting energy.  Quinoa is a highly nutritious grain rich in phosphorus, iron, and dietary fiber that is a great alternative for white rice.  It is also one of few grains that is also a source of protein and is gluten-free.  Enjoy this recipe and all of its health benefits!

Yours in Health,

Lesley