Quinoa Veggie Soup

Quinoa, (ki:nwa) a gluten friendly alternative to other cereal grains.

Jamie Oliver has an excellent recipe for "Astoria Soup" in his Jamie's America cookbook.
Unfortunately for anyone who can't have gluten, it does have Bulgar Wheat in it, which although tasty, can illicit that nasty gluten response.  I've tweaked the recipe a bit to make it both gluten free, and easy to find the ingredients.  Jamie's recipe calls for Sumac or Za'atar, or both (although not necessary for full flavor experience).  I've scoured a few local grocery stores, and even a few health food stores and have come up with nothing, so I'm omitting it.  
I've made the soup before without either Sumac, or Za'atar, and it was very yummy, and daughter approved.


1/3 cup quinoa cooked to specifications on the box or bag.  
1 red onion diced
1 yellow pepper diced
1 red pepper diced
4 or so cloves of garlic minced
Sea salt or kosher salt and pepper
1 tsp cumin
1 tsp smoked paprika (La Chinata Sweet smoked paprika is yummy if you can find it)
10-12 grape or cherry tomatoes halved
1 can diced tomatoes
1 box chicken or veggie broth
1 lime cut into wedges 

Pour a bit of olive oil into a large pot on medium heat.  Add the red onion, peppers, and garlic with a few pinches of salt and some fresh ground pepper.  Cook on medium/high heat for about 3 - 5 minutes until the veggies get a bit soft.  Add the cumin and paprika, and cook for another few minutes.  The bottom of the pot will get a bit sticky which is a nice time to add the canned and halved tomatoes, quinoa, and the broth.  Bring up to a boil, reduce heat and simmer for 10 or so minutes.  Serve with a slice of lime for garnish.