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.

Serves: 4-6

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)

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