Ecuadorean Quinoa and Vegetable Soup

READY IN: 1hr 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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