Mexican quinoa vegetable soup: Sopa de quinoa y verduras

Karen Hursh Graber

I like this Mexican quinoa vegetable soup with homemade chicken stock, but vegetable stock works well, too. The chopped cilantro, avocado and queso fresco garnishes should not be overlooked.

Ingredients

• ½ cup raw quinoa
• 2 tablespoons olive oil
• 1 ½ cups chopped onion
• 1 large clove garlic, minced
• 1 cup diced potato
• 1 cup chopped bell pepper (red or green or a mix of the two)
• 1 teaspoon ground cumin
• ½ teaspoon dried thyme
• 1 teaspoon of salt, or to taste
• ½ teaspoon freshly ground black pepper
• 3 cups chicken or vegetable stock
• 1 cup chopped tomato (seeded and peeled before chopping, or use canned)
• 1 cup diced zucchini squash (calabacita)
• Chopped cilantro, for garnish
• Chopped avocado, for garnish
• Crumbled queso fresco or farmer cheese, for garnish

Rinse quinoa if not pre-rinsed, and set aside.

Heat the olive oil in a large pot. Add the onion and cook until wilted and transparent. Add the garlic, potatoes, bell pepper, cumin, thyme, salt and pepper. Cook, stirring, for a few minutes.

Add the stock and bring to a boil. Add the quinoa, tomatoes and squash. Lower heat and cook, covered, until the quinoa and vegetables are tender.

Serve in bowls, garnished with cilantro, avocado and cheese. Serves 6.