Quinoa soup with vegetables — very healthy, tasty and delicious

4 tablespoons quinoa

1 carrot

1 white turnip

Piece of pumpkin (about 1/4 of a small pumpkin)

4 white cabbage leaves

2 green cabbage leaves or chard

1 celery stalk

1 leek stalk

2 tomatoes

A pinch of salt

Olive oil

1 teaspoon of each spice: paprika, turmeric, curry and cumin

Lemon juice to taste

Chicken or beef stock, or plain water, as desired

Wash and chop the vegetables, then place them in a pot and cover them with water or chicken/beef stock.
Add salt, olive oil and the spices.
Once the carrot is cooked, add the rinsed and drained quinoa.
Quinoa needs about 18 minutes to cook. After that time, turn off the heat and add a squeeze of lemon.
Serve the quinoa soup immediately.

This nutritious quinoa soup is from a friend and cook on the Shou Tabkhin Today site

Click Amal's name to visit her page on our site

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Quinoa Soup with Vegetables

Prep checklist