Quinoa Soup

🛒 Ingredients

• Quinoa, uncooked 35 g · 129 kcal
• Vegetable broth 300 g · 30 kcal
• Onion 25 g · 10 kcal
• Garlic 2 g · 3 kcal
• Carrot 20 g · 8 kcal
• Potato 50 g · 39 kcal
• Red bell pepper 25 g · 8 kcal
• Green peas, frozen 25 g · 20 kcal
• Fresh cilantro 2 g · 0 kcal
• Olive oil 5 g · 44 kcal
• Ground cumin 0 g · 2 kcal
• Dried oregano 0 g · 1 kcal

👨‍🍳 Instructions

1. Rinse quinoa thoroughly under cold water using a fine-mesh sieve until the water runs clear; set aside.
2. Heat olive oil in a large pot or Dutch oven over medium heat, then sauté diced onion until softened, about 5 minutes.
3. Add minced garlic, diced carrots, and bell pepper, cooking for another 3-5 minutes until vegetables begin to soften slightly.
4. Stir in cumin and oregano, cooking for 1 minute until fragrant.
5. Add the rinsed quinoa, diced potatoes, and vegetable broth to the pot; bring to a boil.
6. Reduce heat to a simmer, cover, and cook for 15-20 minutes, or until quinoa is tender and potatoes are cooked through.
7. Stir in the green peas and cook for 2-3 more minutes until heated through.
8. Season the soup with salt and freshly ground black pepper to taste, then ladle into bowls.
9. Garnish with fresh chopped cilantro before serving.