Ecuadorean Quinoa and Vegetable Soup

Ecuadorean Quinoa and Vegetable Soup

Ingredients:
quinoa, uncooked
oil, olive, salad or cooking
onions, raw
salt, table
potatoes, raw, skin
peppers, sweet, green, raw
spices, coriander seed
spices, cumin seed
spices, oregano, dried
spices, pepper, black
shortening, vegetable, household, composite
tomatoes, red, ripe, raw, year round average
seeds, pumpkin and squash seeds, whole, roasted, without salt
lemon juice, raw

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