Ingredients:
1/2 cup raw quinoa
2 tablespoons olive oil
2 cups chopped onions
1 teaspoon salt
1 cup diced potatoes
1 cup chopped red bell peppers or 1 cup green bell peppers
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
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.
Servings: 4-6
Time preparation: 40 min.
Time total: 75 min.