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    You are in: Home / Recipes / Ecuadorean Quinoa and Vegetable Soup Recipe
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    Ecuadorean Quinoa and Vegetable Soup

    Ecuadorean Quinoa and Vegetable Soup. Photo by Linky1

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    Total Time:

    Prep Time:

    Cook Time:

    1 hr 15 mins

    40 mins

    35 mins

    ratherbeswimmin''s Note:

    I have tried several recipes using quinoa and never liked any of them until this one. It is important to rinse this grain very, very well to get rid of the bitter taste. This is an adapted Moosewood recipe.

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    Units: US | Metric


    1. 1
      Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
    2. 2
      Heat the oil in a large soup pot.
    3. 3
      Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
    4. 4
      Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
    5. 5
      Cover and bring to a boil; lower heat and simmer for 10 minutes.
    6. 6
      Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
    7. 7
      Add in the lemon juice; stir to combine.
    8. 8

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    Ratings & Reviews:

    • on March 31, 2010


      This was really excellent! Had a bunch of extra vegetables in the fridge, so I added brussel sprouts, carrots, ginger, garlic, sweet potato and upped the quinoa a bit to compensate. Easy recipe to play with, and it turned out so good. Highly recommend the ginger, it works great with the lemon juice. Also, if you really want to stay really low on calories, you can "steam fry" the onions in 1/4 cup water with the lid on rather than use oil. I never tried that before and was skeptical, but it worked fine and there's plenty of flavor in this soup without the oil. Thanks for posting!

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    • on September 01, 2011

      Great stuff. Very flavorful, I was skeptical of the lemon but it was great, and I added cilantro. I played kind of fast and loose with the ingredients, a whole quart of stock, 2 smallish red potatoes, a whole red pepper, whole mediumish zucchini, 2 smallish onions, added some mild bulk sausage I had left from breakfast, etc., only really measured the seasonings. I will be making this a lot, with carrots next time and who knows what else. Thanks ratherbeswimmin'.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 24, 2010


      This is one of the richest tasting soups we have ever eaten! I followed it to the letter and we just couldn't get enough of it. My husband is still talking about it the next day. Thanks, Carole

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    Read All Reviews (42)


    Nutritional Facts for Ecuadorean Quinoa and Vegetable Soup

    Serving Size: 1 (310 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 233.2
    Calories from Fat 78
    Total Fat 8.7 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 601.8 mg
    Total Carbohydrate 34.5 g
    Dietary Fiber 6.0 g
    Sugars 7.9 g
    Protein 6.1 g

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