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Quinoa Soup With Corn and Zucchini

Serves 4½ cup quinoa1 cup fresh or frozen corn½ cup yellow onion, peeled, finely diced½ cup zucchini, trimmed (about 1 small zucchini)1 stalk celery, trimmed, finely sliced2 cloves garlic, peeled, minced1 teaspoon salt¼ teaspoon cayenne pepper¼ teaspoon cumin¼ teaspoon turmeric6 cups vegetable broth2 tablespoons parsley or cilantro, chopped2 tablespoons lemon juice, freshly squeezedBlack pepper, freshly ground {pinterest_rich_pins_images} Quinoa Soup With Corn and Zucchini {/pinterest_rich_pins_images}

Quinoa Soup With Corn and Zucchini

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    Quinoa Soup With Corn and Zucchini

Text, photos and food cooked by Michal Martinek

Jan 1, 2017

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Quinoa Soup With Corn and Zucchini

File this flavorful soup under fast food, one-pot recipes, or quick weeknight dinners. Once you have your ingredients ready, throw everything in a pot, bring to a boil, and sit down to eat in less than 30 minutes.

Jessica Porter—a very good cook, macrobiotic chef, teacher and author—taught this recipe a few years ago in one of her cooking classes.

“When I went on a trip to Peru in 1998, I got intimately acquainted with quinoa,” she told us. “It is a protein-rich, gluten-free superfood that grows high in the Andes, exposing it to searing sunshine and freezing nights. It was quinoa that made the Incan culture so rich and strong. The Peruvians eat it soft in the morning as a porridge, as a whole grain dish at other meals, and often it is cooked into a soup like this one.”

Jessica put carrot in her soup, but I didn’t have it, so I used zucchini. She also soaked the quinoa overnight, and you can do the same—the quinoa will start developing a little tail, and you’ll be able to call your soup “sprouted.” 


  1. Serves 4
  2. ½ cup quinoa
  3. 1 cup fresh or frozen corn
  4. ½ cup yellow onion, peeled, finely diced
  5. ½ cup zucchini, trimmed (about 1 small zucchini)
  6. 1 stalk celery, trimmed, finely sliced
  7. 2 cloves garlic, peeled, minced
  8. 1 teaspoon salt
  9. ¼ teaspoon cayenne pepper
  10. ¼ teaspoon cumin
  11. ¼ teaspoon turmeric
  12. 6 cups vegetable broth
  13. 2 tablespoons parsley or cilantro, chopped
  14. 2 tablespoons lemon juice, freshly squeezed
  15. Black pepper, freshly ground


Place the quinoa in a fine strainer and wash under cold running water to remove the bitter saponin coating.


In a medium saucepan, combine the quinoa, corn, onion, zucchini, celery, garlic, salt, cayenne pepper, cumin, turmeric and vegetable broth, and bring to a boil over high heat. Reduce the heat to low and simmer the soup, covered, until the quinoa is cooked, about 10–15 minutes. If you like thinner soup, add some hot water.


Stir in the cilantro and lemon juice, and add more salt and black pepper to taste.


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