Quinoa Soup with Corn

This simple soup has long been one of my favorite recipes for quinoa, a nutrient-packed and intense flavored grain that was the staple food in the South American Andes for thousands of years. As a grain, it has no rival for its nutritional value — not only does it have the highest and most complete protein profile of all grains, it has more calcium than milk and is a very good source of lysine, iron, phosphorus, B vitamins and vitamin E. Best of all, its slightly sweet and sour and nutty flavor makes it absolutely delicious, and this easy-to-make soup takes full advantage of all of its goodness.

Quinoa Soup with Corn

Recipe by Lisa Turner Published on April 2, 2007 Simple colorful, zesty and nourishing quinoa soup with corn and vegetables — one of my favorites Preparation: 10 minutes Cooking time: 15 minutes Print this recipe Ingredients: 3 cups water or vegetable stock 1/2 cup quinoa 1/4 to 1/2 teaspoon cayenne 1/4 teaspoon ground cumin 1/4 teaspoon turmeric 1/2 teaspoon celery seed 2 cloves garlic, minced or crushed 1 small onion, diced 1 small carrot, diced 1/2 stalk celery, diced 1 cup fresh of frozen corn 2 tablespoons fresh parsley or cilantro, chopped 2 tablespoons fresh lemon or lime juice 1 teaspoon sea salt, or to taste Instructions: Rinse the quinoa and transfer to a medium saucepan. Add the water or vegetable stock and let soak for 6 hours or overnight. Add the spices, celery seed, garlic, onion, carrot and celery and bring to a boil. Reduce the heat to medium and cook for 10 minutes. Add the corn and cook for another 3 minutes. Add the parsley or cilantro and cook for 1 minute. Remove from heat, stir in the lemon or lime juice, and season with salt. Serve hot or warm. Makes 4 servings