A great hearty stew for a healthy cannabis soup!
Time Required: 45 minutes
Serves: 4
Cooking Tools:
• strainer
• large saucepan
Ingredients:
• ½ cup raw quinoa
• ¼ cup CannaOil
• 2 cups chopped onion
• 1 teaspoon of sea salt
• 1 cup potatoes, chopped
• 1 cup bell pepper, chopped
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon ground black pepper
• 3 cups vegetable stock
• 1 ½ cups fresh tomatoes, chopped
• 1 cup fresh zucchini, diced
• 1 tablespoon fresh lemon juice
• ¼ cup scallions, chopped
Directions:
1. Rinse the quinoa in a fine-mesh strainer under cold running water.
Set aside to drain.
2. Warm the Cannabis Oil slowly in a large saucepan, add the onions and salt, cover, and cook on medium heat for 5 minutes, stirring occasionally.
3. Add the drained quinoa, potatoes, bell peppers, coriander, cumin, oregano, black pepper, vegetable stock, tomatoes, and zucchini.
Cover and bring to a boil.
4. Reduce the heat and simmer for 15 to 20 minutes, or until all of the veggies are tender.
Stir in the lemon juice.
5. Garnish scallions and serve.