1/2 cup raw quinoa
2 tablespoons olive oil
2 cups chopped onions
1 teaspoon salt
1 cup diced potato
1 cup chopped red bell peppers or 1 cup green bell pepper
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon dried oregano
1/2 teaspoon pepper
3 cups water or 3 cups vegetable stock (I prefer vegetable stock)
1 1/2 cups chopped fresh tomatoes
1 cup diced zucchini or 1 cup yellow squash
1 tablespoon fresh lemon

Directions: 1 Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain. 2 Heat the oil in a large soup pot. 3 Add in the onions and salt; cover and cook over medium heat for 5 minutes–stir every now and then. 4 Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine. 5 Cover and bring to a boil; lower heat and simmer for 10 minutes. 6 Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender. 7 Add in the lemon juice; stir to combine. 8 Serve.