Portion Size: 1 cup Yields: 8 servings

Ingredients	Notes:
6 cups reduced sodium chicken broth
2 tablespoons canola oil
¼ cup uncooked quinoa
¼ teaspoon pepper
1 teaspoon minced garlic	Washed, peeled and minced
¼ teaspoon ground rosemary
¼ teaspoon ground cumin
¼  cup celery stalk	Washed, trimmed and diced
¼ cup diced bell pepper	Washed, trimmed and diced
½ cup  carrots	Peeled, washed, and sliced
¼ cup onion	Peeled, washed, and diced
1 cup  sweet potatoes	Peeled, washed, and diced
½ cup fresh or frozen zucchini	Washed, trimmed and diced
2 tablespoons dried parsley flakes

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large soup kettle, heat oil to medium high heat. Add onion, carrot, celery, bell pepper and garlic and cook until onions are translucent.
2	Stir in rosemary and cumin.
3	Add broth, quinoa, zucchini, parsley, potato and bring to a boil. Reduce to simmer and cook 20-30 minutes until vegetables and quinoa are tender.	Cook until internal temperature reaches 135°F.