Ecuadorean Quinoa and Vegetable Soup
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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INGREDIENTS
Nutrition- 1⁄2cup raw quinoa
- 2tablespoons olive oil
- 2cups chopped onions
- 1teaspoon salt
- 1cup diced potato
- 1
- 1teaspoon ground coriander
- 1teaspoon ground cumin
- 1teaspoon dried oregano
- 1⁄2teaspoon pepper
- 3
- 1 1⁄2cups chopped fresh tomatoes
- 1
- 1tablespoon fresh lemon juice
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DIRECTIONS
- Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
- Heat the oil in a large soup pot.
- Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
- Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
- Cover and bring to a boil; lower heat and simmer for 10 minutes.
- Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
- Add in the lemon juice; stir to combine.
- Serve.
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