Ecuadorean Quinoa and Vegetable Soup
I have tried several recipes using quinoa and never liked any of them until this one. It is important to rinse this grain very very well to get rid of the bitter taste. This is an adapted Moosewood recipe.
I have tried several recipes using quinoa and never liked any of them until this one. It is important to rinse this grain very very well to get rid of the bitter taste. This is an adapted Moosewood recipe.
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper
- 1 tablespoon fresh lemon juice
- 2 cups chopped onions
- 1 cup diced potato
- 1/2 cup raw quinoa
- 1 cup chopped red bell peppers or 1 cup green be
- 3 cups water (i prefer vegetable stock) or 3 cups
- 1 1/2 cups chopped fresh tomatoes
- 1 cup diced zucchini or 1 cup yellow squash
- Carbohydrate 27.3385312578082 g
- Cholesterol 0 mg
- Fat 3.61772001669376 g
- Fiber 3.62596021924985 g
- Protein 5.0923728604755 g
- Saturated Fat 0.475808862268422 g
- Serving Size 1 1 -6 serving(s) (113g)
- Sodium 6.21479967882405 mg
- Sugar 23.7125710385583 g
- Trans Fat 0.221834016032073 g
- Calories 159 calories
Step-by-step
- 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.
- Serve.
My Unexpected Quinoa Love: An Ecuadorean Delight
As a busy professional, finding time to cook healthy and delicious meals can feel like a Herculean task. I often find myself grabbing quick, convenient options, knowing deep down that they aren't the best for my well-being. But lately, I've been making a conscious effort to prioritize my health and incorporate more nutritious, home-cooked meals into my routine. This is where my love affair with this Ecuadorean Quinoa and Vegetable Soup began.
I've always been a bit wary of quinoa. I'd tried several recipes in the past, and let's just say the experience left me unimpressed. The taste was often off-putting, a bitterness that lingered long after I finished eating. I almost wrote it off entirely, convinced that it just wasn't a grain for me. Then, I stumbled upon this recipe – an adapted version of a Moosewood classic – and everything changed.
The secret, I discovered, lies in the preparation. Thorough rinsing is absolutely crucial to eliminate that undesirable bitterness. Once I mastered that simple step, the quinoa transformed into a delightful component of a truly satisfying and flavorful soup. This Ecuadorean Quinoa and Vegetable Soup is not just healthy; it’s unbelievably delicious and surprisingly easy to make, even on my busiest days.
The vibrant colors of the vegetables – the deep reds of the bell peppers, the bright green of the zucchini – make this soup visually appealing, a feast for the eyes as much as for the palate. The combination of spices – coriander, cumin, oregano – creates a warm, inviting aroma that fills my kitchen with a comforting sense of home. The texture is perfect: the quinoa offers a pleasant chewiness that contrasts beautifully with the tender vegetables. And the hint of lemon juice adds a refreshing brightness that elevates the entire dish.
This soup has become a staple in my weeknight rotation. It's incredibly versatile; I often adjust the vegetables based on what's fresh and in season at the market. Sometimes I add spinach for an extra boost of nutrients, or use a different variety of squash, depending on my mood. The beauty of this recipe is its adaptability, allowing me to customize it to my taste and to the ingredients available.
It's also incredibly satisfying. One bowl is enough to leave me feeling full and energized, without the heavy, sluggish feeling that often accompanies less healthy meals. This is a soup that fuels my busy days, providing me with the sustained energy I need to power through my work and my other commitments.
Beyond the bowl: This soup is not just a quick weeknight meal; it's also a great option for meal prepping. I often make a large batch on the weekend and store it in individual containers for lunches throughout the week. This saves me valuable time and ensures I always have a healthy, delicious meal readily available. I also love packing it up for a quick and nutritious lunch while I am traveling.
I know I can rely on this recipe to provide a consistent source of comfort and nourishment. It's more than just a soup; it’s a testament to the power of simple, healthy ingredients combined with a touch of culinary creativity. If you're looking for a delicious, nutritious, and surprisingly easy recipe to add to your repertoire, I highly recommend giving this Ecuadorean Quinoa and Vegetable Soup a try. You might just discover a new favorite, as I have.
