Meatless Monday: Peruvian Quinoa Soup

This simple quinoa soup is tasty, healthy and satisfying; it makes an easy addition to your soup repertoire.


  • 2 tablespoons vegetable oil
  • 2 cups diced yellow onion
  • 1 cup diced carrots
  • 1 poblano pepper, seeded and diced
  • 3 tablespoons minced garlic
  • 1 teaspoon dried oregano
  • 2 medium red potatoes, diced
  • 1 15-ounce can diced tomatoes
  • 4 cups vegetable broth
  • 2 cups water
  • 1/2 cup uncooked quinoa, rinsed thoroughly
  • 1 cup corn kernels
  • 3/4 cup diced zucchini
  • Salt and black pepper to taste
  • 2 tablespoons roughly-chopped fresh cilantro


In a large soup pot, heat the oil over medium-high heat and saute the onion, carrots and peppers for 5 minutes until softening, then add the garlic and oregano and saute for one minute. Add the potatoes, tomatoes, broth and water and bring to a boil. Reduce to a simmer and stir in the quinoa. Cook the soup for 10 minutes, stirring occasionally. Add the corn and zucchini and simmer another 5 to 10 minutes until everything is tender and the quinoa is translucent. Season with salt and black pepper and stir in the cilantro before serving.