Equadorian Quinoa & Vegetable Soup
Moosewood Daily
Quinoa is a great grain to incorporate into your diet.
Prep Time
60 minutes
Cook Time
30 minutes
Yield
4 Servings
Ingredients
1 teaspoon salt
1⁄2 cup quinoa
2 tablespoons olive oil
2 cups onion
1⁄2 teaspoon black pepper, ground
1 cup potato
1 teaspoon coriander, ground
1 teaspoon cumin, ground
1 teaspoon oregano, dried
3 cups stock, vegetable
1 1⁄2 cups tomato
1 cup squash, summer
1 tablespoon lemon juice
1 cup bell pepper, red
Instructions
Thoroughly rinse quinoa in a fine-mesh strainer under cold water. Set aside to drain. Warm oil in a nonreactive soup pot, add onions and salt, cover and cook on medium heat about 5 minutes, stirring occasionally.
Add the quinoa, potatoes, peppers, spices, water or stock, and tomatoes. Cover and bring to a boil; reduce heat and simmer gently for 10 minutes. Add squash; cover and simmer 15-20 minutes, or until all veggies are tender.
Stir in lemon juice.
If desired, serve with any of the optional garnishes:
chopped scallions, fresh cilantro, crumbled tortilla chips, grated Cheddar or Monterey Jack cheese.