Toasted Quinoa Soup - cooking recipe

Ingredients

1 cup quinoa, uncooked
1 1/2 tablespoons olive oil
1 1/2 carrots, diced
1/2 onion, diced
3 garlic cloves, minced
1/2 yukon gold potato, diced
1/2 zucchini, diced
6 cups vegetable stock
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon rosemary
1/2 teaspoon cumin

Preparation

Preheat oven 325 and toast the quinoa on a baking sheet for 30 minutes, stirring twice.
Saute the onion, carrot and garlic in the oil for 10 minutes on low heat. Add rosemary, cumin and salt and pepper to taste. Avoid burning spices.
Add quinoa and all vegetables except zucchini to pot. Add stock and simmer for 30 minutes with the lid on.
Add the zucchini and simmer for 5 minutes longer.