Ecuadorean Quinoa and Vegetable Soup

Quinoa is native to the Andean region of South America and has been cultivated for thousands of years by indigenous peoples.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 15.

Print Recipe

Medium

Ecuadorean Quinoa and Vegetable Soup

Cooking Method: Boiling, Simmering Cuisine: Ecuadorean Courses: Lunch, Soup Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 1 cup Quinoa
• 4 cup Vegetable broth
• 2 medium Carrots
• 2 stalk Celery stalks
• 1 medium Onion
• 2 clove Garlic cloves
• 1 medium Red bell pepper
• 1 medium Zucchini
• 1 cup Corn kernels
• 1 teaspoon Cumin
• 1 teaspoon Paprika
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh cilantro
• 2 tablespoon Lime juice

Instructions

1. Rinse the quinoa under cold water.
2. In a large pot, heat some oil and sauté the onion, garlic, carrots, celery, and bell pepper until softened.
3. Add the quinoa, vegetable broth, cumin, paprika, salt, and black pepper to the pot. Bring to a boil.
4. Reduce heat and simmer for 20 minutes.
5. Add the zucchini and corn kernels to the pot and continue simmering for another 10 minutes.
6. Stir in the lime juice and fresh cilantro.
7. Remove from heat and let the soup rest for 5 minutes.
8. Serve hot and enjoy!

Nutrition Facts

Servings 4

---

Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 45g15%

Sugars 5g

Protein 8g16%

---

* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.