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Quinoa Soup With Corn and Zucchini

Serves 4½ cup quinoa (any color)1 cup fresh or frozen corn½ cup finely diced, peeled, yellow onion½ cup finely diced, trimmed zucchini (about 1 small zucchini)½ cup finely diced, peeled, carrot (about 1 small carrot)1 stalk celery, finely diced2 cloves garlic, peeled, minced1 teaspoon salt1/8 teaspoon cayenne pepper (optional)¼ teaspoon cumin¼ teaspoon turmeric6 cups unsalted or low-sodium vegetable stock, or water2 tablespoons parsley or cilantro, chopped1 tablespoon 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

Jun 19, 2019

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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 20 minutes.

Quinoa is a protein-rich, gluten-free superfood that grows high in the Andes mountain range in South America, exposing it to searing sunshine and freezing nights. It was quinoa that made the Incan culture so rich and strong. Peruvians, for example, 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.

You can also soak the quinoa overnight. It will start developing a little tail, and you’ll be able to call your soup “sprouted.” 

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

1

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

2

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.

3

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

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