Gluten-Free Quinoa Soup with Vegetables

Celiac.com 11/27/2018 - If you’ve ever been to the highlands of Peru, then you might have tasted versions of this delicious and simple quinoa soup that is a common staple of local restaurants in the region. It’s a simple and highly versatile recipe, so add or subtract vegetables, as desired.

Ingredients:

• 5 cups chicken broth 
• 5 cups water
• 1-1½ cups cooked quinoa
• 3 cloves garlic
• ½ onion, diced
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 pinch chili powder
• 1 cup coarsely shredded carrots
• 1 cup zucchini, diced
• 1 cup sliced celery, diced
• Celery leaves

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Directions:
Prepare quinoa ahead of time.

Sauté onions until clear.

Add garlic in the last moments and sauté until fragrant.

In 5- to 6-quart slow cooker, combine cooked onions, garlic, chicken, carrot, celery, and other vegetables. Add spices.

Gradually stir in broth and the water.

Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours. 

Add a few celery leaves, as desired.

When vegetables are tender, but firm, stir in cooked quinoa, and serve hot.