Peruvian Quinoa Soup

Step 1

Place quinoa and water in a pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.

Step 2

While the quinoa is cooking place the onions, garlic and vegetable oil in covered soup pot and sauté on medium heat for 5 minutes.

Step 3

Add celery and carrots to the soup pot and cook an additional 5 minutes, stirring often.

Step 4

Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot.

Step 5

Stir in cumin, chili powder, coriander, cayenne and oregano to soup pot simmer covered for 10 to 15 minutes until vegetables are tender.

Step 6

Stir in cooked quinoa and salt to taste.

Step 7

Top with grated cheese and optionally chopped cilantro.

Step 8

Serve immediately