Jul 09 2026
Restaurants›The Steinbeck House Restaurant & Event Venue›Large Quinoa Vegan Tortilla Or Mushroom Chive Bisque Soup And Mixed Green Salad Recipe

Large Quinoa Vegan Tortilla Or Mushroom Chive Bisque Soup And Mixed Green Salad Recipe

Inspired by The Steinbeck House Restaurant & Event Venue
Time1h 30m
Serves6

Make Large Quinoa Vegan Tortilla Or Mushroom Chive Bisque Soup And Mixed Green Salad Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Quinoa-Vegan Tortilla Soup (Blue Zone Inspired)

Mushroom Chive Bisque (Blue Zone Inspired)

Mixed Green Salad (Blue Zone Inspired)

Method

Quinoa-Vegan Tortilla Soup (Blue Zone Inspired)

  1. 1

    Sauté aromatics

    In a large pot, heat 1 tbs olive oil over medium heat. Add the onion (1 piece) and garlic (3 cloves) and cook until translucent, about 3-4 minutes.

  2. 2

    Toast spices

    Add chili powder (1 tsp), cumin (1 tsp), and smoked paprika (0.5 tsp); cook 1 minute to bloom the aroma.

  3. 3

    Build the broth base

    Stir in vegetable broth (6 cups) and crushed tomatoes (1.5 cups). Bring to a simmer.

  4. 4

    Add beans, corn, and quinoa

    Add black beans (1.5 cups), corn kernels (1 cup), and cooked quinoa (1 cup). Simmer 10-12 minutes to meld flavors.

  5. 5

    Finish and season

    Stir in lime juice (2 tbs) and cilantro (0.25 cup). Season with salt (0.5 tsp) and pepper (0.25 tsp).

  6. 6

    Garnish and serve

    Ladle into bowls and top with corn tortilla strips (1.5 cups). If using, add avocado (1 piece) and extra cilantro.

Mushroom Chive Bisque (Blue Zone Inspired)

  1. 7

    Sauté vegetables

    In a separate pot, heat 2 tbs olive oil. Add mushrooms (4 cups) and onion (1 piece); cook until soft and lightly browned.

  2. 8

    Add garlic and thyme

    Add garlic (3 cloves) and thyme (1 tsp); cook 1 minute.

  3. 9

    Create roux

    Sprinkle flour (2 tbs) over the vegetables and stir to form a light roux.

  4. 10

    Add liquids and simmer

    Pour in vegetable broth (3 cups) and almond milk (1 cup). Add white wine (0.25 cup) if using. Simmer 8-10 minutes.

  5. 11

    Blend and finish

    Blend partially with an immersion blender for a creamy texture or leave chunky. Stir in nutritional yeast (2 tbs) and season with salt (0.5 tsp) and pepper (0.25 tsp).

  6. 12

    Serve

    Ladle bisque into bowls and garnish with chopped chives (2 tbs).

Mixed Green Salad (Blue Zone Inspired)

  1. 13

    Prepare greens and vegetables

    In a large bowl, combine mixed greens (6 cups), cucumber (1 piece), cherry tomatoes (2 cups), and red onion (0.5 piece).

  2. 14

    Make dressing

    Whisk together olive oil (2 tbs) with lemon juice (2 tbs), salt (0.25 tsp), and pepper (0.125 tsp).

  3. 15

    Toss and top

    Toss greens with dressing. Sprinkle toasted almonds or pumpkin seeds (0.25 cup) on top.

  4. 16

    Optional additions

    Top with avocado slices (1 piece) or drizzle with balsamic glaze (1 tbs) if desired.

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