Ecuadorean Quinoa and Vegetable Soup Recipe

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Ecuadorean Quinoa and Vegetable Soup
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Ingredients:

Directions:

  1. Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
  2. Heat the oil in a large soup pot.
  3. Add in the onions and salt; cover and cook over medium heat for 5 minutes-stir every now and then.
  4. Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
  5. Cover and bring to a boil; lower heat and simmer for 10 minutes.
  6. Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
  7. Add in the lemon juice; stir to combine.
  8. Serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 160.73 Kcal (673 kJ)
Calories from fat 50.5 Kcal
% Daily Value*
Total Fat 5.61g 9%
Sodium 410.5mg 17%
Potassium 572.75mg 12%
Total Carbs 23.48g 8%
Sugars 5.65g 23%
Dietary Fiber 4.13g 17%
Protein 4.71g 9%
Vitamin C 57mg 95%
Vitamin A 1mg 34%
Iron 15.1mg 84%
Calcium 60.2mg 6%
Amount Per 100 g
Calories 47.13 Kcal (197 kJ)
Calories from fat 14.81 Kcal
% Daily Value*
Total Fat 1.65g 9%
Sodium 120.36mg 17%
Potassium 167.94mg 12%
Total Carbs 6.89g 8%
Sugars 1.66g 23%
Dietary Fiber 1.21g 17%
Protein 1.38g 9%
Vitamin C 16.7mg 95%
Vitamin A 0.3mg 34%
Iron 4.4mg 84%
Calcium 17.6mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2.9
    Points
  • 4
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • cholesterol free

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