Quinoa is a small whole grain that looks like birdseed. It is increasingly available in supermarkets. If you can’t find it, you can substitute quick-cooking barley or instant brown rice.
8 cups bouillon
1 onion, chopped
2 stalks celery, chopped
1 teaspoon oregano
1 teaspoon ground cumin
pinch cayenne, or to taste
1 cup quinoa (uncooked)
grated rind and juice of 2 lemons
1 16-ounce can artichoke hearts, drained
Lemon slices or wedges for garnish (optional)
Chopped fresh mint, cilantro or parsley leaves (optional)
Bring the bouillon, onion and celery to a boil and simmer 10 minutes. Add the spices, quinoa and lemon rind and simmer 20-30 minutes, or until the quinoa is tender. Cut the artichoke hearts into bite-size pieces and add to the soup along with the lemon juice; simmer 5 minutes more. Serve garnished with lemon slices and mint leaves, if desired.
6-8 servings
