This simple soup has long been one of my favorite recipes for quinoa, a nutrient-packed and intense flavoured grain that was the staple food in the South American Andes for thousands of years. As a grain, it has no rival for its nutritional value — not only does it have the highest and most complete protein profile of all grains, it has more calcium than milk and is a very good source of lysine, iron, phosphorus, B vitamins and vitamin E. Best of all, its slightly sweet and sour and nutty flavor makes it absolutely delicious, and this easy-to-make soup takes full advantage of all of its goodness.
|Quinoa Soup with Corn|
|Recipe by Lisa Turner|
Published on April 2, 2007
Simple colorful, zesty and nourishing quinoa soup with corn and vegetables — one of my favorites
Print this recipe