Vegetable Quinoa Soup

Ingredients-1tablespoon extra virgin olive oil

white onion, chopped

2 medium/large carrots, peeled and chopped

2tsp  coriander stalks, chopped

1cup chopped seasonal vegetables, like cabbage , bell pepper, sweet corn kernels

2pressed or minced garlic cloves

1cup tomato juice

2cups vegetable broth

2tsp chopped fresh basil

1 teaspoon salt,or  to taste

2 bay leaves

Pinch red pepper flakes

Freshly ground black pepper

1 teaspoon lemon juice

1 cup cooked quinoa

Optional garnish: freshly grated Parmesan cheese

Method-. Heat the olive oil in large, heavy-bottomed pan over medium-low heat. Once hot, add the onion and cook until tender, about 2 minutes. Add the garlic, and cook for 2-3 minutes. Add the carrots and vegetables of choice and  continue to cook for 4 to 5 more minutes, stirring occasionally. Add the vegetable broth, tomatoes juice, bay leaves, coriander stalks and fresh basil. Reduce the heat to low, cover, and cook until the vegetables are fork tender, approximately 10 minutes. Stir in the cooked quinoa and season with red pepper flakes, salt and pepper, to taste.Add lemon juice to taste. Serve warm garnished with freshly grated Parmesan cheese.

Note: To cook the quinoa, rinse 1/2 cup quinoa under cold water.Soak for 10 minutes. Add quinoa, 1cup water, and a pinch of salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer r until water is absorbed. Remove from heat and fluff with a fork.