Peruvian Quinoa Soup

1/2 cup Quinoa
1 cup water
2 cups chopped onion
2 garlic cloves, minced
2 TBS vegetable oil
1 celery stalk, chopped
1 carrot, cut in diagonal slices
1 bell pepper, cut into 1 inch pieces
1 cup cubed zucchini
2 cups chopped tomatoes
1 cup vegetable broth
1 tsp ground cumin
1/2 tsp chili powder
1 tsp ground corriander
pinch of cayenne
1 tsp oregano
salt to taste
chopped cilantro for garnish


Place quinoa in a pot with the water and cook uncovered on medium low heat for 15 minutes.
Set aside.
While quinoa cooks, in a covered soup pot saute the onions and garlic in oil for about 5 minutes on medium heat.
Add celery, carrots, continue to cook 5 minutes, stirring often.
Add bell pepper, zucchini, tomatoes, and broth.
Stir in cumin, chili powder, coriander, cayenne, and oregano and simmer covered for 10-15 minutes, until vegetables are tender.

Stir the cooked quinoa into stew and salt to taste. Top with cilantro and serve immediately.