1 cup quinoa
2 cups water
1 48-oz bottle vegetable juice
1 tablespoon Worchester sauce
2 tablespoons lemon juice
2 tomatoes, finely chopped (seed and peel, if preferred-but not necessary)
1 large cucumber, finely chopped (seed and peel, if preferred-but not necessary)
1 green pepper, seeded and finely chopped
2 green onions, sliced (use the whole onion)
1 tablespoon olive oil (optional)
1. Rinse quinoa before cooking to remove the coating of a bitter substance called saponins.
2. Bring water to a boil.
3. Stir in quinoa, cover and simmer 15 minutes.
5. While quinoa is cooking, mix together all ingredients for the soup
7. Serve cold with the quinoa scooped on top of the gazpacho (I use an ice cream scoop)
Nutrition facts: 141 calories: 24g carbs, 4g protein, 2g fat,(from olive oil)