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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From Vegetarian Times. Use thered variety of quinoa if you can. Ingredients:
3/4 cup quinoa, rinsed and drained |
1 teaspoon cumin seed |
1 1/2 tablespoons olive oil |
2 1/2 cups corn kernels |
1 large red potatoes, diced (about 1 cup) |
4 small shallots, chopped (about 1/4 cup) |
4 cups low sodium vegetable broth |
2 cups plain soymilk |
1 large red bell pepper, diced |
3 tablespoons chopped fresh cilantro, plus |
2 -3 sprigs fresh cilantro, for garnish |
lime wedge (optional) |
Directions:
1. Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to bowl.
2. Heat oil in pot; add corn, potato and shallots.
3. Sauté 5 minutes, or until shallots are translucent. Add broth and soymilk, and bring to a boil. Stir in quinoa mixture. Reduce heat to medium-low, cover and simmer 10 minutes.
4. Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender.
5. Remove from heat; stir in chopped cilantro. Season to taste with salt and pepper. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges, if desired.
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