4 cups chopped tomatoes, or 2 cans diced tomatoes
1 large chopped onion
1/3 cup washed quinoa
2 cups of water
4 crushed garlic cloves
3 tablespoons olive oil
Salt to taste
1/4 teaspoon spicy paprika (for spicy lovers 1 teaspoon)
1 teaspoon agave nectar
1/2 bunch finely chopped parsley
Heat the oil in a saucepan and steam the onion and garlic until the onion is transparent-golden.
Add the tomatoes and continue cooking until soft (if using diced tomatoes from a can, skip this step).
Add the remaining ingredients and bring to a boil.
Lower the heat and cook for 20 minutes.
If you want a smooth soup, you can grind in a food processor or with a hand mixer and cook for another five minutes.
To serve, mix in every plate a tablespoon of sour cream – greatly upgrading the flavor – or sprinkle with a tablespoon of chopped basil. One of those two seasonings, the two of them together don’t turn out well.