Peruvian Quinoa Vegetable Soup

*serves 3-4*

120 g quinoa
1 chopped red (or white) onion
1 medium sized courgette
1 carrot
1/2 red pepper
1/4 green pepper
1 chopped potato
300 g cherry tomatoes cut in half (or 3 normal tomatoes chopped)

800 ml vegetable bouillon (1 vegetable stock cube)

1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon oregano
1/2 teaspoon pepper
1 lemon
olive oil

1) Heat 2 tablespoons of olive oil in big pot. Put in the onions and a bit of salt and cover to let fry for 5 minutes on low heat.
2) Add all the other vegetables along with the hot bouillon liquid and the quinoa.
2) Bring to the boil.
3) Let simmer for 30 minutes.
4) Serve with a squeeze of lemon juice and optional fresh chilli!