Ecuadorean Quinoa and Vegetable Soup

Ecuadorean Quinoa and Vegetable Soup

piątek, 24 stycznia 2014

Ecuadorean Quinoa and Vegetable Soup

Time: 1 hrs 15 mins

Ingredients

• 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

Directions

• 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.