Ecuadorean Quinoa and Vegetable Soup

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