Prepared by Ron & Terri, August 2004 (From Christine Pirello)

------ Soup ------	------ Quinoa Salad ------
2 Tsp Corn Oil	1 Cup Quinoa, Rinsed Well
1 Small Leek, Split Lengthwise	2 Cups Spring (Or Filtered Water)
-Rinsed Well, & Thinly	Pinche Sea Salt
Couple Pinches Sea Salt	2 Scallions, Diced
2-3 Carrots, Diced	˝ Cup Fresh Or Frozen Corn Kernels
2-3 Yellow Summer Squash, Diced	1 Roasted Red Bell Pepper
4-5 Cups Spring Water	-(Pg. 96), Diced
2 ˝ Tsp White Miso	1 Tsp Umeboshi Vinegar
1-2 Scallions, Thinly Sliced On	1 Tsp Balsamic Vinegar
-The Diagonal, For Garnish

SOUP: Heat oil in a soup pot over med. heat. Add leek and salt; sauté until limp, about 1 min. Add carrots and a pinch of salt; sauté 1 min. Add squash, and stir until combined. Add water, cover and bring to a boil. Reduce heat to low, and simmer, covered, until vegetables are quite soft, 15-20 min. Put soup, in batches, through a food mill to create a smooth, silky texture. Return soup to pot, and simmer over low heat. Remove a small amount of liquid, and use to dissolve miso. Stir miso mixture into soup; simmer for 3-4 min. to activate enzymes in miso. SALAD: Add quinoa and water to a saucepan; loosely cover. Bring to a boil over med. heat. Add salt; cover and simmer until all liquid has been absorbed into grain and quinoa has opened up. Remove from heat, and stir in scallions, corn, bell pepper and vinegars. To serve, place a scoop of quinoa salad in the center of individual soup bowls. Ladle soup around the salad, and garnish with the scallions.