Ecuadorian Quinoa & Vegetable Soup
from Moosewood Daily Special
serves 4 - 6

1/2 C raw quinoa (see note)
2 tbsp. olive oil
2 C chopped onion
1 tsp. salt
1 C diced potatoes
1 C chopped red or green bell peppers
1 tsp. ground coriander
1 tsp. ground cumin
1 tsp. dried oregano
1/2 tsp. ground black pepper
3 C water or vegetable stock
1 1/2 C chopped fresh or undrained canned tomatoes (14 1/2 oz. can)
1 C diced zucchini or yellow squash* **
1 tbsp. fresh lemon juice **
chopped scallions, fresh cilantro, crumbled tortilla chips and/or grated Cheddar or Monterey Jack cheese (optional, for garnish)

Thoroughly rinse quinoa in a fine-mesh strainer under cold water. Set aside to drain. Warm oil in a nonreactive soup pot, add onions and salt, cover and cook on medium heat about 5 minutes, stirring occasionally. Add the quinoa, potatoes, peppers, spices, water or stock, and tomatotes. Cover and bring to a boil; reduce heat and simmer gently for 10 minutes. Add squash, cover and simmer 15 - 20 minutes, or until all veggies are tender. Stir in lemon juice. If desired, serve with a sprinkling of scallions, cilantro, tortilla chips and/or grated cheese.

Note: Quinoa is an ancient Incan grain (that looks like tiny, pin-head sized beads) with a mild, nutty flavor and crunchy texture. It is available in many health/organic food stores such as Whole Foods (in the bulk bins section).

*as we won't be getting any more summer squash this season, I think you could easily substitute peeled/chunked winter squash (which is supposed to be in our boxes this week!), and/or some chopped leafy greens, such as spinach, chard, or kale or...?  - debbie

** 10/31/00 addition: I recently made this soup and used chopped up green beans in place of the squash. Also, I used lime juice instead of lemon. Tasted great! - debbie