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Tomato Soup with Quinoa and Pesto

1/3 cup quinoa, rinsed for 2 minutes
1/8 teaspoon salt
28 ounces canned tomatoes
2 tablespoons canola oil
1 1/2 cups white onions, chopped
2 cloves garlic, minced
1/2 teaspoon freshly ground black pepper
1/4 teaspoon sugar
2 cups nonfat vegetable broth

1/4 cup fresh basil leaves, loosely packed
2 tablespoons grated parmesan cheese
1 tablespoon canola oil
1 tablespoon nonfat vegetable broth
1 tablespoon light sour cream
1 small garlic clove
fresh basil sprigs, for garnish

In a heavy small nonreactive saucepan, combine the quinoa, 2/3 cup
water, and the salt and bring to a boil over high heat. Reduce
the heat to low, cover, and simmer for 15 to 20 minutes, or until
the water is absorbed and the grains are translucent and begin to
uncoil. Set the saucepan aside, covered.

Meanwhile, in a food processor fitted with the metal blade, process
the tomatoes with their puree until almost smooth.

In a heavy large saucepan, heat the oil over medium-high heat.
Stir in the onions, garlic, pepper, and sugar and saute for 5 to
6 minutes, or until the onions are tender and light golden.

Stir in the pureed tomatoes and broth. Increase the heat to high
and bring to a boil. Reduce heat to medium-low and simmer, uncovered,
stirring occasionally, for 15 minutes, or until the soup is slightly

Meanwhile, prepare the pesto: In a food processor fitted with the
metal blade, combine the basil, Parmesan, oil, broth, sour cream,
and garlic and process to a smooth paste.

To serve, fluff the quinoa with a fork and stir into the soup.
Ladle the soup into warmed bowls and top each serving with about
1 tablespoon of the pesto, swirling it through the soup. Garnish
with basil sprigs, if desired.


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