File this flavorful, vibrant soup under fast food, one-pot recipes, or quick weeknight dinners.
- ½ cup quinoa (any color)
- 1 cup fresh or frozen corn
- ½ cup finely diced, peeled, yellow onion
- ½ cup finely diced, trimmed zucchini (about 1 small zucchini)
- ½ cup finely diced, peeled, carrot (about 1 small carrot)
- 1 stalk celery, finely diced
- 2 cloves garlic, peeled, minced
- 1 teaspoon salt
- 1/8 teaspoon cayenne pepper (optional)
- ¼ teaspoon cumin
- ¼ teaspoon turmeric
- 6 cups unsalted or low-sodium vegetable stock, or water
- 2 tablespoons parsley or cilantro, chopped
- 1 tablespoon lemon juice, freshly squeezed
- 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.
- Stir in the cilantro and lemon juice, and add more salt and black pepper to taste.
- Store in the refrigerator for up to 3 days.
- Freeze for up to 3 months