Ingredients
- 2 tablespoons vegetable oil
- 2 cups diced yellow onion
- 1 cup diced carrots
- 1 poblano pepper, seeded and diced
- 3 tablespoons minced garlic
- 1 teaspoon dried oregano
- 2 medium red potatoes, diced
- 1 15- ounce can diced tomatoes
- 4 cups vegetable broth
- 2 cups water
- 1/2 cup uncooked quinoa, rinsed thoroughly
- 1 cup corn kernels
- 3/4 cup diced zucchini
- salt and black pepper, to taste
- 2 tablespoons roughly-chopped fresh cilantro
Servings:
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Instructions
- In a large soup pot, heat the oil over medium-high heat and sauté the onion, carrots and peppers for 5 minutes until softening, then add the garlic and oregano and sauté for one minute.
- Add the potatoes, tomatoes, broth and water and bring to a boil. Reduce to a simmer and stir in the quinoa. Cook the soup for 10 minutes, stirring occasionally.
- Add the corn and zucchini and simmer another 5 to 10 minutes until everything is tender and the quinoa is translucent.
- Season with salt and black pepper and stir in the cilantro before serving.
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