Sopa de Quinoa con Verduras: Quinoa Vegetable Soup
Makes 6 servings
½ c. raw quinoa
2 T. olive oil
1 ½ c. chopped onion
1 lg. clove garlic, minced
1 c. diced potato
1 c. chopped bell pepper
1 t. ground cumin
½ t. dried thyme
1 t. salt, or to taste
½ t. freshly ground black pepper
3 c. chicken or vegetable stock
1 c chopped tomato, seeded and peeled before chopping, or canned diced tomato
1 c. diced zucchini squash (calabacita)
Chopped cilantro, for garnish
Chopped avocado, for garnish
Crumbled queso fresco or farmer cheese, for garnish
Rinse quinoa in a fine strainer; set aside.
Heat olive oil in a stock pot, add onion and sauté until wilted. Add next seven ingredients and cook, stirring, for a few minutes.
Add stock and bring to a boil. Add quinoa, tomato and squash. Lower heat and cook, covered, until vegetables are tender.
Serve in bowls, garnished with the cilantro, avocado and cheese.
Recipe courtesy of Karen Hursh Graber.