2 Tablespoons olive oil
1 ½ cups finely chopped leek or onion
¾ teaspoon dried oregano
1 pound red-skinned potatoes, scrubbed and cut into ½-inch dice (3 cups)
¾ cup quinoa, rinsed by swishing in a bowl and drained
4 cups fresh or frozen (defrosted) corn kernels
½ pound peeled, small shrimp
1 ¼ teaspoon salt, plus more to taste
Freshly ground black pepper
¼ cup chopped fresh cilantro
¼ cup thinly sliced scallion greens
1 to 2 Tablespoons freshly squeezed lime juice
Popcorn for garnish, plus more for passing at the table
Lorna Sass is the author of Whole Grains for Busy People [3]. For more recipes, please visit www.LornaSass.com [4]. Photo by David Prince © 2006 Lorna Sass
This thick soup is hearty enough to serve as an entrée, accompanied by a tossed salad and perhaps a bowl of popcorn—a standard soup garnish used by Ecuadorians that delights children of all ages.
Links
[1] https://wholegrainscouncil.org/grain/corn
[2] https://wholegrainscouncil.org/grain/quinoa
[3] http://www.amazon.com/exec/obidos/ASIN/0307407829/oldwayspreservat/103-1446448-4127826
[4] http://www.lornasass.com