Quinoa Soup with Beets and Fresh Dill | Lisa's Kitchen
- 1 tablespoon olive oil
- 1 cup quinoa, well rinsed and soaked overnight in 2 cups of water
- 2 cups vegetable stock or water
- 1 small onion, finely chopped
- 1 clove garlic, finely minced
- 2 green chilies, seeded and finely chopped
- a splash Balsamic vinegar
- 1 teaspoon dried thyme
- 2 bay leaves
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne
- 1 medium tomato, finely chopped
- 2 large beets, rinsed and peeled and diced
- 1/4 cup fresh dill, trimmed and chopped
- juice from one fresh lemon
- 1 teaspoon sea salt, or to taste
- freshly cracked black pepper to taste
- sour cream or yogurt for garnish (optional)
