Quinoa Soup

Method

Rinse the quinoa thoroughly under cold water to remove any bitterness. Heat olive oil in a large pot and sauté the finely diced onion and minced garlic until softened, about 3 minutes. Add the diced potatoes and cook for 5 minutes, stirring occasionally. Pour in the vegetable stock and bring to a boil, then add the quinoa, salt, pepper and cumin. Reduce the heat and simmer for 20 minutes until both the quinoa and potatoes are tender. Stir in the milk and crumbled cheese, heating through gently without boiling. Serve hot, garnished with fresh coriander.