Ingredients for Ecuadorean Quinoa And Vegetable Soup
- 1 cup quinoa
- 2 tablespoons olive oil
- 1 medium onion
- 1 teaspoon salt
- 2 medium potatoes (about 1 pound)
- 1 medium bell pepper
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- cups water
- 1 (14.5 ounce) can diced tomatoes
- 1 medium zucchini
- 2 tablespoons fresh lemon juice
- 4 cups vegetable stock
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Ecuadorean Quinoa And Vegetable Soup? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Ecuadorean Quinoa And Vegetable Soup
- Rinse 1 cup quinoa very well in a fine-mesh strainer under cold running water until the water runs clear.
- Set aside to drain.
- Heat 2 tablespoons olive oil in a large (6-quart) pot or Dutch oven over medium heat.
- Add 1 medium onion, chopped, and 1 teaspoon salt.
- Cover and cook for 5 minutes, stirring occasionally, until softened.
- Add 1 cup drained quinoa, 2 medium potatoes (about 1 pound), peeled and diced, 1 medium bell pepper (any color), chopped, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon dried oregano, 1/2 teaspoon black pepper, 4 cups vegetable stock, and 1 (14.5 ounce) can diced tomatoes, undrained.
- Stir well to combine.
- Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- Add 1 medium zucchini, chopped.
- Cover and simmer for 15-20 minutes, or until the vegetables are tender.
- Stir in 2 tablespoons fresh lemon juice.
- Taste and adjust seasoning as needed.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
31g
Fat
6g
Carbs
11g
