Ecuadorean Quinoa And Vegetable Soup Recipe

Name: Ecuadorean Quinoa And Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup raw quinoa; 2 tablespoons olive oil; 2 cups chopped onions; 1 teaspoon salt; 1 cup diced potato; 1 cup chopped red bell peppers or 1 cup green bell pepper; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon dried oregano; 1/2 teaspoon pepper; 3 cups water (I prefer vegetable stock) or 3 cups vegetable stock (I prefer vegetable stock); 1 1/2 cups chopped fresh tomatoes; 1 cup diced zucchini or 1 cup yellow squash; 1 tablespoon fresh lemon juice

Servings: persons

1/2 cup raw quinoa
2 tablespoons olive oil
2 cups chopped onions
1 teaspoon salt
1 cup diced potato
1 cup chopped red bell peppers or 1 cup green bell pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
3 cups water (I prefer vegetable stock) or 3 cups vegetable stock (I prefer vegetable stock)
1 1/2 cups chopped fresh tomatoes
1 cup diced zucchini or 1 cup yellow squash
1 tablespoon fresh lemon juice

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.

226

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 cup raw quinoa, 2 tablespoons olive oil, 2 cups chopped onions, 1 teaspoon salt, and more.

Yes, Ecuadorean Quinoa And Vegetable Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Ecuadorean Quinoa And Vegetable Soup

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