Quinoa soup

contributed by Filip T.

serves 2

1/4 cup quinoa

1 quart chicken broth

1 small Yukon potato, peeled and cut into 1/4" cubes

1/2 zucchini, cut into 1/4" cubes

1/4 cup yellow corn

1/2 white onion

2 cloves garlic

10 cherry or grape tomatoes, sliced into halves

5 ounces pancetta or ham, cut in 1/4" cubes

1 tablespoon cumin

1 tablespoon paprika

1 tablespoon chopped parsley

black pepper to taste

vegetable oil

1.  Heat 1 tablespoon of vegetable oil in a sauce pan over medium heat. Dice onion, add to pan and fry for about 1 minute. Add garlic and fry for another minute.
2. Add potato and fry for 2-3 minutes. 
3. Add chicken stock, zucchini, corn, cumin, paprika and bring to a boil.
4. Add quinoa and pancetta. Lower heat to medium-low and simmer for 15 minutes.
5. Add tomatoes and continue simmering for another 10 minutes.
6. Add parsley and black pepper. Serve hot.