Moosewood: Ecuadorian Quinoa & Vegetable Soup

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* Exported from MasterCook *

 

Ecuadorian Quinoa & Vegetable Soup

 

Recipe By : Moosewood Restaurant Daily Special, page 75

Serving Size : 4 Preparation Time :0:00

Categories : Grains And Cereals Soups And Stews

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup raw quinoa

2 tablespoons olive oil

2 cups chopped onions

1 teaspoon salt

1 cup diced potatoes

1 cup chopped red or green bell peppers

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon ground black pepper

3 cups water or vegetable stock

1 1/2 cups chopped fresh or undrained canned

tomatoes

(14 1/2-ounce can)

1 cup diced zucchini or yellow squash

1 tablespoon fresh lemon juice

***OPTIONAL***

chopped scallions

chopped fresh cilantro

crumbled tortilla chips

and/or grated Cheddar or Monterey jack

cheese

 

Serves 4 To 6. Yields About 7 1/2 Cups. Preparation Time: 20

Minutes. Simmering Time: 25 To 30 Minutes

 

Quinoa, an ancient grain whose recorded use dates back to the Incan empire,

has been rediscovered in recent years as another delicious option in the

grain family. Quinoa has a mild, nutty flavor and crunchy texture, is rich

in vitamins, minerals, and amino acids, and cooks in about 15

minutes. Here, it thickens a soup made of other crops indigenous to the

Americas: potatoes, squash, peppers, and tomatoes.

 

Thoroughly rinse the quinoa in a fine-mesh strainer under cold running

water. Set aside to drain.

 

Warm the oil in a nonreactive soup pot, add the onions and salt, cover, and

cook on medium heat for 5 minutes, stirring occasionally. Add the drained

quinoa, potatoes, bell peppers, coriander, cumin, oregano, black pepper,

water or stock, and tomatoes. Cover and bring to a boil; then reduce the

heat and simmer gently for in minutes. Add the zucchini, cover, and simmer

for 15 to 20 minutes, or until all of the vegetables are tender.

 

Stir in the lemon juice. If desired, serve with a sprinkling of scallions,

cilantro, tortilla chips, and/or grated cheese.

 

Per 10.5-Ounce Serving: 150 Calories. 3.6 G Protein. 5.9 G Fat. 22.8 G

Carbohydrates. 0.8 G Saturated Fatty Acids, 0 MG Cholesterol, 408 MG

Sodium, 3 G Total Dietary Fiber

 

 

 

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