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Ecuadorean Quinoa and Vegetable Soup

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

Ingredients Nutrition

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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