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