Place all the ingredients, except the spinach, in a medium saucepan. Bring to a boil, reduce heat, cover, and cook for 30 minutes. Add spinach and cook an additional 10 minutes.

Hints: This recipe can easily be doubled to have some leftovers for the next day. We like to add some heat to this soup with the addition of some hot sauce before eating. To slice spinach, stack leaves 15-20 high and slice through all leaves. Be sure to rinse the quinoa well or it will have a bitter taste. Quinoa can be found in natural food stores and some supermarkets.

This recipe was inspired by a delicious soup we enjoyed on our Peru trip in the year 2000. We visited Lake Titicaca and took a boat trip to Isla Taquile where we hiked into a quaint village to see how the islanders lived. We stopped at a very small restaurant in this village and loved the green soup that they served. Dottie Bray, who has traveled with us on many of our adventure trips, sent me her interpretation of this delicious soup. Heather and I have been working on the recipe with wonderful results and it has become one of our favorites. We hope you will enjoy it as much as we do.

From the McDougall Newsletter.

Servings: 3-4
Preparation Time: 20 minutes
Cooking Time: 40 minutes