Guest guest Posted January 10, 2007 Report Share Posted January 10, 2007 I made this for lunch today - not so much a soup, more of a complete meal in a bowl. Next time I will dice my potatoes a little larger and maybe choose a more waxy variety - mine were King Edwards which are quite floury and many of them just melted into the soup making it less liquid. I really loved the flavour of it - cumin, coriander and oregano is such a winning combo. Third new recipe I've cooked this week! Thanks Donna Christie in Edinburgh , Donnalilacflower <thelilacflower wrote: > > You can rinse the quinoa and let it dry in the sieve. > Dry roast it in a hot dry skillet for a nutty flavor. > > " Ecuadoran Quinoa Vegetable Soup " > > 1/2 cup raw quinoa (rinsed a few times) > 2 tblspn olive oil > 2 cups chopped onions > 1 tsp. salt > 1 1/2 cups diced potatoes > 1 cup chopped red or green bell peppers > 1 tsp. ground coriander > 1 tsp. ground cumin > 1 tsp. dried oregano > 1/2 tsp. black pepper > 3 cups vegetable stock > 1 1/2 cups chopped fresh tomatoes > 1 cup diced zucchini > 1 tblspn fresh lemon or lime juice > > Rinse quinoa well in a fine mesh strainer. Set aside > to drain. > Heat oil in a large pot and add onions and salt, cover > and cook for about 5 > mins. stir often. > Add drained quinoa, potatoes, bell pepper, coriander, > cumin, oregano, pepper, > vegetable stock and tomatoes, stir to combine. > Bring to a boil and cover. Lower heat and simmer for > 10 minutes. > Add zucchini and cover. Simmer for another 15 minutes > or until vegetables are > tender. Add lemon or lime juice stir and serve Quote Link to comment Share on other sites More sharing options...
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