May 29, 2013

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.

May 29, 2013