Quinoa Soup (Kari Miller, www.suite101.com, Contra Costa Times)

1 tablespoon vegetable oil

1 tablespoon each finely chopped onion and garlic

½ teaspoon cumin

½ teaspoon oregano

½ cup uncooked quinoa

6 cups water

1 teaspoon salt

2-3 large waxy potatoes, quartered

¾ cup sliced dark, leafy greens, such as Swiss chard, kale or spinach

½ cup cubed farmer's cheese or mild, crumbly Mexican cheese, such as cotija

1 teaspoon fresh chopped cilantro, for garnish

1 avocado, sliced, for garnish

Add oil to a Dutch oven or heavy stock pot. Saute onion, garlic, cumin and oregano over medium-high heat until onion is translucent. Add the quinoa, water, salt, potatoes and greens. Bring to a boil. Reduce heat and simmer 20 minutes, or until potatoes are tender when pierced by a fork. Divide the cheese between four shallow soup bowls, and pour soup on top, then sprinkle with cilantro and sliced avocado.