Quinoa Vegetable Soup

Quinoa is a tiny grain like millet and is unlikely known among Americans. However, recently, this tiny grain earns the respect for contributing a good source of protein and other health benefits. There are literally thousands of varieties of quinoa, and they vary in intensity of flavor and color, also. I mix quinoa with rice for my rice bowl. At other times, I prepare quinoa itself for fried rice and salads. Today, I will prepare quinoa with vegetables as a soup, but it is more like a one-pot meal. Just one bowl of this soup is already filled up with good protein and energy for the whole day.

Ingredients:
1/2 cup quinoa, rinsed and drained
1/2 lb. red potatoes, washed and cut into chunks
1/2 cup corn
1/2 cup peas
1/2 red bell pepper
1 carrot, sliced
1 stalk celery, sliced
1 cup white cabbage, chopped into bite-size pieces
1/4 cup fresh chopped parsley
2 tbs fresh oregano
2 garlic cloves, minced
1/2 white onion chopped
1/4 tsp cumin
1/4 tsp paprika
1/2 tsp curry powder
1 tsp salt
1/4 tsp black pepper
5 cups good vegetable broth
2 tbs corn oil

Garnish with avocado

Directions:
In a medium pot, heat oil. Stir in onions, carrot slices, celery, and garlic. Cook for a few minutes or until softened.

 Add cumin, paprika, and curry powder.

Stir and cook until fragrant.  Stir in potatoes, quinoa, parsley, oregano, and red pepper. Cook for one minute and add broth. Bring to boil and simmer.

Add cabbage, corn, and peas in the last 15 minutes of cooking.

Continue cooking until potatoes are tender and quinoa is soft. Season again with salt, if needed. Ladle soup into a serving bowl. Top with chopped avocado and sprinkle with more fresh parsley. Serve.