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  • ½ cup uncooked quinoa
  • 2 T olive oil
  • 2 C chopped onion
  • 1 tsp salt
  • 1 C diced red skin potatoes
  • 1 C diced winter squash such as acorn, butternut or carnival
  • 1 C chopped red or green bell peppers
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • ½ tsp ground black pepper
  • 4 C vegetable broth
  • 1 ½ C chopped fresh or undrained jarred tomatoes (14 1/2oz)
  • 1 C diced zucchini or yellow squash
  • 1 T fresh lemon juice

Thoroughly rinse and drain the quinoa in a fine mesh strainer.

Heat oil in a soup pot and add the onions and salt and cover to cook on medium for 5 minutes, stirring occasionally.

Add the quinoa, potatoes, peppers, spices, water or stock, and tomatoes. Cover and bring to a boil. Reduce the heat and simmer gently for 10 minutes. Add squash and cover and simmer for 15 – 20 minutes, or until all veggies are tender.

Stir in lemon juice.

Serve with optional garnishes: chopped scallions, fresh cilantro, crumbled tortilla chips etc.


4 – 6 servings[/vc_column_text][/vc_column][/vc_row]