Quinoa Gazpacho - cooking recipe

Ingredients

1 cup quinoa
1 cup vegetable stock
1 (4 ounce) can tomato paste
2 tablespoons balsamic vinegar
4 -6 roma tomatoes
1/2 cup white onion
1 cucumber
1 green bell pepper
3 tablespoons cilantro
hot sauce
1 garlic clove
1 -2 teaspoon cumin

Preparation

Small dice the cucumber after you de-seeded it -- rustic to small dice the bell pepper.
Use more or less canned tomato puree per desire to have more soup like or more stew like.
Bring stock, tomato puree, 1/2 garlic portion, 1/2 portion onion and quinoa to a boil and simmer on lowish heat for 15-20 minutes or until quinoa is done.
Combine well with other ingredients and chill for at least an hour, preferably overnight. Holds for a week or so.
My first recipe posting --
Try dry roasting quinia in a fry pan for 10-15, notice for darkening of color and change in smell to more nutty.