Zucchini and White Bean Soup

We still have zucchini overtaking our garden. Luckily I was able to squeeze a tiny bit of creativity out of myself this week, and I whipped up a batch of this healthy, filling, end of summer soup.

Zucchini and White Bean Soup

Serves 6 – approximately 1 1/3 cup servings


2-3 large zucchinis, cut into chunks

1/2 large onion (I used sweet, but yellow would work well too)

4 cloves garlic, minced

42 oz vegetable broth or chicken broth (3 14 oz cans)

1/4 cup non-fat plain Greek yogurt

1 can white beans, rinsed and drained (black beans would work well too)

1 tsp Italian seasoning

salt and pepper to taste


Throw vegetable broth, onion, garlic, zucchini and Italian seasoning into a large pot and bring to a boil.

Cover, reduce heat to simmer, and cook for 20 minutes, or until zucchini is tender.

Transfer half of your batch to your food processor, add half the Greek yogurt, and process until smooth. Do the same with the second half of your batch, adding the last half of the Greek yogurt.

Make sure your lid is on and actually snaps in place…

both times.

Yes, I spilled it once, cleaned it up, and then made the exact same mistake the second time. An immersion blender could prevent this issue. Hmm…add to amazon wish list…

Return to pot, add beans, and heat through. Salt and pepper to taste.

I plan to make a second batch and freeze it for work week winter meals. The first batch went too quickly to freeze!


How pinteresting, Kale and Quinoa Salad

First, I am utterly addicted to Pinterest. I’ve been pinning food, style and classroom ideas like a mad woman. You can follow me here.

Second, I have yet another quinoa recipe to share with y’all. Lately I have been on a major quinoa kick. I need to be on a kale kick too, as it is taking over our garden.

In my opinion, quinoa salads are perfect for both lunch and dinner parties. So when the hubs and I were invited to our buddy Nate’s birthday potluck, I knew a quinoa creation*¬† was in my future.

*I’m counting that as alliteration

Kale and Quinoa Salad


1 cup dry quinoa, rinsed

2 cups water

10 kale leaves, stems removed (or half a bunch)

1/4 cup sundried tomatoes, not packed in oil (if packed in oil, rinse/dry)

5 oz fresh mozzarella, chunked or shredded

1 extra small sweet onion, diced (or half a medium sized onion)

10 basil leaves, chiffonade

3 TBS lemon juice

3 TBS olive oil

1 TBS stone ground mustard

1 tsp prepared horseradish

2 tsp fresh oregano, diced (or 1/2 tsp dried)

3 garlic cloves, minced

s&p to taste


In a medium sized pot, bring water and quinoa to a boil, cover with lid, reduce to simmer, 15 minutes.

Meanwhile, remove kale from stems and shred. Mix with  sundried tomatoes and add to cooked quinoa. Let sit at least 10 minutes (to wilt the kale). Place in fridge to cool.

Once quinoa, tomato and kale has cooled, add onion, basil and mozzarella.

Mix dressing ingredients (lemon juice, olive oil, mustard, horseradish, garlic, salt and pepper), add to quinoa mixture, stir well.

Serve cold.

Enjoy! (Especially you, Joy Jones!)

I’m not horsing around [red] quinoa salad

I love quinoa: hot, cold, mixed with veggies, cheese, fruit, nuts, you name it, I’ll eat it. I always buy a big bulk bag at Costco, but I’ve never seen red quinoa in any local grocery stores. But after an extensive search yielded no results, I gave up on eating homemade red quinoa. Then this weekend I stopped in a grocery store* north of Spokane and found red quinoa in their bulk bins. Score!

*Yoke’s in Mead for you Spokane folks

After debating my options, I decided I would clear out the veggie drawer and create yet another cold quinoa salad. I decided to change up my usual sauce, and swapped stone ground mustard for horseradish. It was a brilliant idea, at least in my opinion. The hubs wasn’t pleased, but he lacks the horseradish obsession that I have.

I’m not horsing around [red] quinoa salad

Serves 6 (main dish) or 10 (side dish)


1 cup dry red quinoa, rinsed

1/2 medium sweet onion, diced

1/2 red, yellow or orange bell pepper, diced

1/2 English cucumber, peeled and diced

2 medium tomatoes, diced

1 can black beans, rinsed/drained

3 oz goat cheese, crumbled into chunks

3 TBS lemon juice


3 garlic cloves, minced

2 TBS prepared hot horseradish

1/4 tsp black pepper

1 tsp oregano

salt to taste


In a pot, bring quinoa and 2 cups water to a boil. Cover, reduce to simmer, 15 minutes. Remove from heat, keep covered, and wait 5 minutes. Place in fridge to cool.

Meanwhile mix your dressing: lemon juice, olive oil, garlic, horseradish, pepper, oregano and salt. Wisk well.

Throw remaining ingredients in with the chilled quinoa and add dressing. Mix well. Serve as a main or side dish.

p.s. you know you’re a food blogger when you take your dish outside and place it on your entry mat, just so you get the best lighting…

What is your favorite dish that includes red quinoa?