Quinoa Soup

2 tsp rapeseed oil

2 small diced white onion, about 1 large onion

4 garlic cloves, crushed

1 tomato, peeled, seeded and chopped finely

½ tsp cumin

¼ tsp paprika

1 bay leaf

¼ tsp ground coriander

1 large butternut squash, peeled and cut in small chunks

1 cup uncooked quinoa, pre-washed

8 cups water or broth

little parmesan cheese

200g finely chopped spinach

Salt and pepper to taste

Heat the olive oil over medium heat in a large saucepan, add the onions, garlic, tomato, cumin, paprika, bay, coriander, salt and pepper, mix well and cook until the onions are soft, about 8 minutes.

2. Add the chopped squash, stir them well to coat them with onions and spices and cook them for about 5 minutes, stirring occasionally.

3. Add the water or broth, bring to a boil.

4. Add the uncooked quinoa, reduce the temperature and simmer until the quinoa and squash are tender, about 25 minutes.

5. Add the cheese, stir and cook for another 5 minutes.

6. Add the chopped spinach, taste and add additional salt/pepper if needed

Serving Size: 4-5 sbowls

Number of Servings: 5

Recipe submitted by SparkPeople user MERRYBLACKCAT2.