Ingredients
- 3 small red onions, thinly sliced
- 1/2 cup red wine
- 1/2 cup balsamic vinegar
- 1 cup water
- 3 cups boiling water
- 1 teaspoon powdered broth
- 1 clove garlic, chopped
- 80 g watercress
- 1/4 tsp ground white pepper
- 1 cup white quinoa
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Preparation
- In a saucepan, add the onions, wine, balsamic vinegar and 1 tablespoon water. Bring to a boil over high heat, then reduce heat to medium
- Cook for 20 minutes until onions are soft. If the pan gets dry, add some water
- In a pan, add the water, broth, salt, garlic, and quinoa
- Simmer for 15 minutes or until the quinoa is very tender
- Add the watercress, puree with a hand blender
- Season with pepper and salt
- Cook on low heat for 10 minutes
- To serve, pour the soup into a bowl and carefully add a large spoonful of onions
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