• 1 1/2 cups quinoa, uncooked and rinsed in a fine sieve until water runs clear
• 2 qts. + 1 c vegetable broth
• 1/4 c olive oil
• 1/4 c yellow pepper, diced
• 4 cloves garlic, chopped
• 1/2 t paprika
• 1 large onion, diced
• 2 large carrots, diced
• 2 large potatoes diced
• 2 c cabbage, chopped
• 1 c lima beans

Cilantro for garnish

Pour 3 cups of veg. broth in a medium pan and add the quinoa. Bring to a boil then turn heat down to low, cover, and cook for 15 minutes.

Saute onions and yellow pepper in the olive oil for a few minutes then add garlic and paprika and salt and pepper to taste. Saute until onion is transluscent but not browned.

Put the onion mixture into a soup pot, add the quinoa and the remainder of the vegetable broth along with 1 qt. (4 cups) of water. Add the carrots and potatoes and simmer for 20 minutes or until vegetables are just tender. Add the cabbage and beans and simmer for another 20 minutes.

Serve topped with the chopped cilantro.