Ecuadorian Quinoa and Vegetable Soup

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Ecuadorian Quinoa and Vegetable Soup

Source: Recipezaar. This is an adapted Moosewood recipe.

 

 

1/2 cup raw quinoa

2 tablespoons (30 ml) olive oil

2 cups chopped onions

1 teaspoon salt

1 cup diced potatoes

1 cup chopped red -OR- green bell peppers (capsicum)

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon pepper

3 cups water -OR- vegetable stock

1 1/2 cups choped fresh tomatoes

1 cup diced zucchini -OR- yellow squash

1 tablespoon (*3 tsp)fresh lemon juice

 

 

1. Rinse the quinoa very well in a fine mesh strainer under running

water; set aside to drain.

 

2. Heat the oil in a large soup pot.

 

3. Add the onions and salt; cover and cook over medium heat for 5

minutes stirring every now and then.

 

4. Add the drained quinoa, potatoes, bell pepper (capsicum),

coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir

to combine.Cover and bring to a boil; lower heat and simmer for 10

minutes.

 

5. Add the zucchini. Cover and let simmer for 15 to 20 minutes or

until the vegetables are tender.

 

7. Add the lemon juice; stir to combine. Serve.

 

 

Serves 4 - 6.