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Ecuadorean Quinoa and Vegetable Soup

Ecuadorean Quinoa and Vegetable Soup

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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!

  • 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.
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