Hearty Quinoa Soup
- 1 carrot chopped
- 1 large tomato chopped
- 1 cup of washed and sliced mushrooms
- 1 medium onion chopped
- 2 celery stalks finely chopped
- 1 corn on the cob ( kernels removed) or frozen corn 3/4 cup
- fresh or dried oregano to taste
- salt and pepper to taste
- 1/2 tsp cummin seeds crushed
- 2 tsp olive oil
- 2 cups of vegetable stalk
- 2 cups of water
- 1/2 cup quinoa
- 2 garlic cloves finely chopped
- 1/2 red pepper finely chopped for Garnish
Quinoa is a very common food source for South Americans, however, has only recently become popular in North American. We are learning about the benefits of quinoa (there are many) and we are cooking with it more frequently as we see how easy it is to cook with and how nutritious it is. Quinoa has all of the 8 essential amino acids which makes it a great source for a complete protien. It is a whole grain which provides fibre, complex carbs and also contains calcium, iron, vitamin E and other minerals. It is also gluten free so perfect for those with gluten allergies. In my kitchen, I cook it in replacement of rice or pasta. And leftovers can be used for making salads.
Heat a large stock pot over medium heat, add oil. Put garlic and onions and saute for 1/2 minute. Add cumin, oregano and all the veggies and mix well. Add quinoa, salt and pepper to taste. Now add the broth and water and cook for 15/20 minutes. Serve in a soup bowl, garnished with chopped red peppers and a side salad. Yum-mee.
I have made variations by adding tomato paste for colour and texture. I also like to add different green veggies like kale, spinach. Enjoy!