Quinoa soup

This recipe is loosely based on what a number of internet sites claim has its roots in the Inca empire. Who knows if that's true, but this is a tasty way to get your quinoa... (And it's not terribly spicy.) Realize that corn, potatoes, and quinoa formed the basis of the traditional South American diet.

Fry

1 finely diced onion
3-4 cloves minced garlic
1 teaspoon salt

in some olive oil. (Of course, right there is Mediterranean influence, in the olive part, but I digress.) To this, add

1/2 teaspoon ground cumin
1/2 teaspoon paprika
1/2 pound cubed potatoes (4-5 medium ones).

Add to this

5-1/2 cup water
1/2 cup quinoa
1/2 teaspoon ground oregano

and bring to a boil. Cover, and let simmer 15 minutes or so. Then add

1 cup chopped greens

and re-cover. Cook for a few minutes more, at least until the potatoes have cooked through. Top with

chopped cilantro

and serve hot.

I should add that I left off a "secret" ingredient that one site claimed was for special guests -- guinea pig!