Ecuadorean Quinoa And Vegetable Soup

Total Time: 1 hr 15 mins Preparation Time: 40 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/2 cup raw quinoa
• 2 tablespoons olive oil
• 2 cups chopped onions
• 1 teaspoon salt
• 1 cup diced potato
• 1 cup chopped red bell peppers or 1 cup green bell pepper
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon pepper
• 3 cups water (i prefer vegetable stock) or 3 cups vegetable stock (i prefer vegetable stock)
• 1 1/2 cups chopped fresh tomatoes
• 1 cup diced zucchini or 1 cup yellow squash
• 1 tablespoon fresh lemon juice

Recipe

• 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 in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
• 4 add in the drained 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 in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
• 7 add in the lemon juice; stir to combine.
• 8 serve.