Quinoa Vegetable Soup

I know you all have this recipe (especially since it was Shay who gave it to me) but I thought I'd post it to start us of. I only had to cut and paste so it was easy ! Tonight I am trying a new recipe. Lentil Shepherd's Pie. If it's good, I'll post it!

INGREDIENTS :
3/4 cup quinoa
1 tbls canola oil
2 onions finely diced
3 carrots finely diced
2 zucchini finely diced
½ cup corn
1 red bell pepper finely diced
1 tbls minced garlic
2 tsp salt
12 cups vegetable stock
28 oz can of tomatoes ( I like them diced but you can use any )
1 tbls cumin
2 tsp ground coriander
1/3 cup fresh cilantro

METHOD:

Rinse and drain quinoa. Add quinoa to a large, heavy skillet over medium heat. Stir 10 minutes til starts to crackle and turn golden. Transfer out of pan and set aside.
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In a heavy stock pot on medium/high – heat oil. Add onion, carrot. Cook 1 to 2 minutes or til onion is translucent. Add zucchini, corn, bell pepper, garlic and salt. Cook 3 minutes or til begin to soften. Add stock. Cover. Bring to the boil over high. Stir in quinoa. Simmer over med/low heat 10 minutes or til quinoa is tender (this always takes longer than 10 minutes … ) Add tomatoes and juice from can. Stir in cumin and ground coriander. Simmer uncovered over medium heat 10 minutes. Stir in cilantro.
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Serve with grated cheddar cheese, sour cream, avocado and corn chips.
I put the cheese, sour cream and avocado on top and then let everyone choose what to do with the corn chips. Some crush on top … some dip. Some, like me, do a bit of both !!

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YUMMY !!! The whole family loves this soup. Even my kids, who are 5 and 3 ...