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
- 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).