crockpot style- this is easier than it looks and tastes yummy and is nourishing. i did the variation.
Ecuadorian Quinoa & Vegetable Soup
My friend gave me this recipe, and this week I made it in the crockpot with fresh roasted green chiles I picked up at Whole foods instead of green peppers. I also used fresh corn and patty pan squash and some seitan in it. - It's good with just about anything - just throw it all in the crockpot and there's no sauteeing!
½ cup raw quinoa (can get in bulk food section at Safeway, WIld Oats, Whole Foods)
2 tblspoons olive oil
2 cups chopped onion
1 tsp salt
1 cup diced potatoes
1 cup chopped red or green pepper
1 ½ cup chopped fresh or undrained canned tomatoes (14 ½ oz. can)
1 cup diced zucchini or yellow squash
1 tblspoon fresh lemon juice
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. dried oregano
½ tsp. ground black pepper
3 cups vegetable stock
*optional: scallions, cilantro, tortilla chips, Monterey jack cheese
Rinse quinoa in a fine mesh strainer under cold, running water. Set aside to drain. Warm the oil in a soup pot, add the onions and salt, cover and cook on medium heat for 5 minutes, stirring occasionally. Add the drained quinoa, potatoes, bell peppers, coriander, cumin, oregano, black pepper, stock and tomatoes. Cover and bring to a boil; reduce heat and simmer gently for 10 minutes. Add zucchini or squash, cover and simmer for 15-20 minutes, or until all veggies are tender. Stir in lemon juice.
*Top with scallions, cilantro, tortilla chips and/or grated cheese, if desired.