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Bowl of red quinoa soup with corn, zucchini, carrots,

Red Quinoa Soup With Corn, Carrot and Zucchini

  • Author: Michal Martinek
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: Serves 4


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