Quinoa and Vegetable Soup

14 01 2010

Serves 4-6

I love quinoa. It is a delicious grain, not too starchy, and really nutritious. This is a simple soup made with ingredients indigenous to the Americas. The quinoa thickens the soup slightly and adds a nice nutty taste.

½ cup raw quinoa

2 tbsp olive oil

2 cups chopped onion

1 tsp salt

1 cup diced potatoes

1 cup chopped red or green bell pepper

1 tsp ground coriander

1 tsp ground cumin

1 tsp dried oregano

½ tsp ground black pepper

3 cups water or vegetable stock

1 ½ cups chopped fresh or undrained canned tomatoes (14 ½ oz can)

1 cup diced zucchini or yellow squash

1 tbsp fresh lemon juice

chopped scallions, chopped fresh cilantro, crumbled tortilla chips, and/or grated Cheddar or Monterey Jack cheese (optional)

Thoroughly rinse the quinoa in a fine mesh strainer under cold running water. Set aside to drain.

Warm the oil in a nonreactive soup pot, add the onions and salt, cover, and cook on medium heat for 5 minutes, stirring occasionally. Add the drained quinoa, potatoes, bell peppers, coriander, cumin, oregano, black pepper, water or stock, and tomatoes. Cover and bring to a boil; then reduce the heat and simmer gently for 10 minutes. Add the zucchini, cover, and simmer for 15 to 20 minutes or until all of the vegetables are tender.

Stir in the lemon juice. If desired, serve with a sprinkling of scallions, cilantro, tortilla chips, and/or grated cheese.


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