Ecuadorean Quinoa and Vegetable Soup


  • 12cup raw quinoa
  • 2tablespoons olive oil
  • 2cups chopped onions
  • 1teaspoon salt
  • 1cup diced potato
  • 1cup chopped red bell peppers or 1 cup green bell pepper
  • 1teaspoon ground coriander
  • 1teaspoon ground cumin
  • 1teaspoon dried oregano
  • 12teaspoon pepper
  • 3cups water (I prefer vegetable stock) or 3 cups vegetable stock (I prefer vegetable stock)
  • 1 12cups chopped fresh tomatoes
  • 1cup diced zucchini or 1 cup yellow squash
  • 1tablespoon fresh lemon juice


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.