You can find Quinoa Pearls in good Asian food stores. I prefer the pearls rather than the actual quinoa grains as they give a cleaner finish and thicken the soup. The quinoa pearls are made from 95% quinoa and 5% water so the nutritional value is just as good.
1kg Zucchini or Green Marrows
100g Panchetta cubes (or bacon)
1 large onion
100ml Cream
4 tbsp Quinoa Pearls
Salt & Pepper
Snipped chives for garnish
Heat a medium heavy based casserole, add panchetta cubes and dry fry gently. Chop onions and add to bacon continue to fry till soft. Chop zucchini into small dice, and add to onions. Stir, then add 1.25ml water. Bring to boil then lower heat, cover and simmer for 30 minutes. Season to taste then add quinoa pearls and stir. Cook for just two minutes, stirring from time to time to avoid sticking to the bottom of the pan. Finally add cream, give just one stir and turn off heat. Cover and let the soup stand for 15 minutes before serving. Quinoa pearls will continue to cook to the right texture. Serve garnished with snipped chives.
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