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Ecuadorian Quinoa Soup

Prep time
5 mins


A grain thickened vegetable soup featuring crops indigenous to the Americas. A quick and hearty soup for the fall.


1 1⁄2 cquinoa
6 Tolive oil
5 conions, chopped
2 tsalt, or more to taste
3 cpotatoes, diced
3 cred and green peppers, chopped
3 tcoriander
3 tcumin
3 toregano
1 1⁄2 tblack pepper
1 galvegetable stock
4 1⁄2 cfresh tomatoes, diced
3 czucchini or yellow squash, diced
3 Tlemon juice


Rinse quinoa thoroughly under cold running water. Warm oil in soup pot, add onions and salt, cover. Cook on medium heat for 5 minutes. Add drained quinoa, potatoes, peppers, tomatoes, veggie broth, and spices. Cover and bring to a boil. Reduce heat and simmer for 10 minutes. Add zucchini and simmer 15-20 minutes or until all veggies are tender. Stir in lemon juice.