Ecuadorian Quinoa & Vegetable Soup

This is ridiculously delicious.  It’s like a bowl of summer (and since we’ve been having very cool summer evenings here in California, a hot bowl of soup is definitely welcome).

Ecuadorian Quinoa & Vegetable Soup

from Moosewood Daily Special

serves 4 – 6

Ingredients:

  • 1/2 C raw quinoa (see note)
  • 2 tbsp. olive oil
  • 2 C chopped onion
  • 1 tsp. salt (I used a teaspoon of sea lettuce instead.  Veggie broth already has tons of salt.)
  • 1 C diced potatoes
  • 1 C chopped red or green bell peppers (green ones from my garden!)
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. dried oregano
  • 1/2 tsp. ground black pepper
  • 3 C water or vegetable stock
  • 1 1/2 C chopped fresh or undrained canned tomatoes (14 1/2 oz. can)
  • 1 C diced zucchini or yellow squash* **
  • 1 tbsp. fresh lemon juice **

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

Thoroughly rinse quinoa in a fine-mesh strainer under cold water. Set aside to drain. Warm oil in a nonreactive soup pot, add onions and salt, cover and cook on medium heat about 5 minutes, stirring occasionally. Add the quinoa, potatoes, peppers, spices, water or stock, and tomatotes. Cover and bring to a boil; reduce heat and simmer gently for 10 minutes. Add squash, cover and simmer 15 – 20 minutes, or until all veggies are tender. Stir in lemon juice. If desired, serve with a sprinkling of scallions, cilantro, tortilla chips and/or grated cheese.

Note: Quinoa is an ancient Incan grain (that looks like tiny, pin-head sized beads) with a mild, nutty flavor and crunchy texture. It is available in many health/organic food stores such as Whole Foods (in the bulk bins section).

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