Ecuadorian Quinoa and Vegetable Soup

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Ingredients

1/2 cup raw quinoa
2 tablespoons olive oil
2 cups red onion, chopped
1 teaspoon salt
1 cup diced potatoes
1 cup red bell peppers, chopped
1 teaspoon ground coriander
1 teaspoon cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
3 cups vegetable stock
cups fresh tomatoes, chopped
1 cup died zucchini or yellow squash
1 tablespoon fresh lemon juice

Preparation

1
Rinse the quinoa until the water drains clear; set aside to drain.
2
Heat oil a in large stock pot.
3
Add the onions and salt; cover and cook over medium heat for 5 minutes, stirring occasionally, until the onions are soft but not brown.
4
Add the quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
5
Cover and bring to a boil; lower heat and simmer for 10 minutes.
6
Add zucchini; cover and let simmer for 15-20 minutes or until vegetables are tender.
7
Add the lemon juice, stir to combine, and serve.

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Tags:

soup
grains
South American
seeds
ecuadorian

Yield:

6

Added:

April 25, 2011

Creator:

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