4 cups water 2 cloves garlic, chopped
¼ cup quinoa 1 Tbsp safflower oil
½ cup carrots, diced ½ cup tomatoes, chopped
¼ cup celery, diced ½ cup cabbage, chopped
2 Tbsp onions, chopped 1 tsp salt
¼ cup green pepper, diced parsley, chopped
Sauté́ quinoa, carrots, celery, onions, green pepper, and garlic in oil until golden brown. Add water, tomatoes and cabbage and bring to a boil. Simmer 20 to 30 minutes or until tender. Season to taste and garnish with parsley.
Variations: Try adding some of your favorite vegetables, chopped and sautéed. Quinoa can be a welcome addition to just about any type of soup.
(Recipe retrieved from www.quinoa.net)