Quinoa with Zucchini and Carrots

Vegetable soup is a comforting and healthy dish, perfect for any time of the day. We start by heating a drizzle of oil in a taller pan, ideal for cooking the vegetables. We add finely chopped onion and sauté it for about 5 minutes until it becomes transparent and starts to soften. The aroma of the sautéed onion will immediately fill the kitchen. Once the onion has taken on a golden hue, we add crushed garlic, which will add a hint of flavor. We let it sauté for a minute, stirring constantly to avoid burning.

At this point, we season the mixture with paprika, salt, pepper, ground coriander, cumin, turmeric, and ginger. These spices will not only enhance the soup's flavor but also give it a vibrant color. After mixing the spices well, we pour in a cup of water and add tomato paste, which will give the soup a rich consistency and a delicious aroma. We bring everything to a boil.

When the mixture starts to boil, we add diced zucchini and carrots, cover the pan, and let it simmer on low heat for 20 minutes until the vegetables become tender. At the end, we adjust the taste with salt and pepper to preference.

Meanwhile, we take care of the quinoa. We rinse it well under cold running water, which helps remove the natural bitterness. In a larger pot, we melt the butter and add finely chopped onion and carrot. We cover the pot and let the vegetables soften on low heat for about 10 minutes. Then, we add garlic, salt, and turmeric, continuing to sauté for a minute. Next, we add quinoa, stirring well for a minute to blend the flavors.

We add 2 cups of water (or a little less, depending on preference) and bring everything to a boil. We cover the pot and reduce the heat, letting the quinoa simmer until the liquid is completely absorbed and the quinoa becomes soft and fluffy.

For assembly, we heat the vegetable soup if necessary and mix in half of the coriander and mint. It’s important to ensure that the herbs retain their fresh flavors. We place the quinoa on a plate, creating a small well in the center where we will add the steaming, fragrant vegetable soup. On top, we sprinkle the remaining coriander and mint for a fresh finish.

It is served warm, ideal for enjoying on cool evenings or as a light yet nourishing meal. This vegetable soup with quinoa is not just a delicious recipe, but also an excellent way to bring a touch of health into your daily diet. Enjoy your meal!

 Ingredients: Vegetable soup: 2 tablespoons olive oil 1 chopped onion 2 minced garlic cloves 2 teaspoons sweet paprika (I didn't add) 1 teaspoon salt 1/2 teaspoon ground black pepper 1/2 teaspoon dried crushed coriander 1/2 teaspoon cumin (I didn't add) 1/2 teaspoon turmeric 1/2 teaspoon minced ginger 1/2 teaspoon crushed chili peppers (I added ground chili seeds) 1 cup water 1 tablespoon tomato paste 2 tablespoons lemon juice 3 cups zucchini diced into 2.5 cm cubes (1 zucchini, I forgot to weigh it) 2 cups carrots diced into 2 cm cubes (3 medium carrots - again, I forgot to weigh them) Quinoa: 1 cup quinoa (180 g) 1 tablespoon butter (30 g) 1/2 cup chopped onion (50 g) 1/4 cup finely chopped carrot (50 g) 2 garlic cloves 1/2 teaspoon salt 1/2 teaspoon turmeric 2 cups water (should be less - one cup and two quarters) 1/2 cup fresh chopped coriander (I added less because my coriander was very pungent) 2 teaspoons chopped mint.

 Tags:  onion garlic carrots broth unt pepper oil zucchini olives lemon gluten-free recipes vegetarian recipes recipes for diabetics recipes for hepatitis recipes for hypertensives