This is another customer favorite soup. Quinoa is so very nutritious as well as tasty. It lends the 
soup a nutty kind of flavor and when the Quinoa cooks up to tender some of the hull separates into a little ring that looks so cute in the bowl.
I called this soup Inca Vegetable Soup because Quinoa is a grain that was the staple food of the Inca. The ancient Incas called quinoa the "mother grain" and revered it as sacred.
Quinoa is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids.
soup a nutty kind of flavor and when the Quinoa cooks up to tender some of the hull separates into a little ring that looks so cute in the bowl.I called this soup Inca Vegetable Soup because Quinoa is a grain that was the staple food of the Inca. The ancient Incas called quinoa the "mother grain" and revered it as sacred.
Quinoa is high in protein, calcium and iron, a relatively good source of vitamin E and several of the B vitamins. It contains an almost perfect balance of all eight essential amino acids needed for tissue development in humans. It is exceptionally high in lysine, cystine and methionine-amino acids typically low in other grains. It is a good complement for legumes, which are often low in methionine and cystine. The protein in quinoa is considered to be a complete protein due to the presence of all 8 essential amino acids.
Recipe By : Sitara
Serving Size : 15 Preparation Time :1:00
Categories : Soups
Amount Measure Ingredient -- Preparation Method
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2 tablespoon butter blend or real butter
1 stalk celery -- chopped
1 medium onion -- chopped
6 ounces mushrooms -- sliced
1 bag whole kernel corn, frozen ( or fresh in season)
1 bag frozen mixed vegetables with baby lima beans
2 quarts chicken stock
1 cup diced tomato -- canned with juice
2 teaspoons coriander
2 teaspoons cumin
small bunch fresh cilantro -- chopped
3 tablespoons fresh parsley -- chopped
1 cup quinoa (rinse if it is not a pre-rinsed brand)
black pepper to taste
1. In medium pot saute onion, celery, and mushrooms in butter. Add stock, coriander, cumin and parsley and bring to a boil.
2.Add diced tomatoes, frozen vegetables and corn. Bring back to a boil. Add quinoa and turn down the heat to low. Simmer till quinoa is tender. Add cilantro last.
Check for seasonings. I like cumin and coriander so I usually add extra, season to your own tastes.