Peruvian Quinoa Soup

Ingredients

• 1 cup (185g) quinoa 1 cup (185g) quinoa
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 onion, diced 1 onion, diced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 carrots, diced 2 carrots, diced
• 2 potatoes, peeled and diced 2 potatoes, peeled and diced
• 1 cup (150g) corn kernels 1 cup (150g) corn kernels
• 1 cup (150g) green peas 1 cup (150g) green peas
• 6 cups (1.4L) vegetable broth 6 cups (1.4L) vegetable broth
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 10g
• Fiber: 8g
• Salt: 1.5g

Preparation

1. 1.
   Rinse the quinoa under cold water to remove any bitterness. Set aside.
2. 2.
   In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until they become translucent.
3. 3.
   Add the diced carrots, potatoes, corn kernels, and green peas to the pot. Stir well to combine.
4. 4.
   Pour in the vegetable broth and bring to a boil. Reduce the heat to low and simmer for about 15 minutes, or until the vegetables are tender.
5. 5.
   Add the rinsed quinoa to the pot, along with the ground cumin and dried oregano. Stir to combine.
6. 6.
   Cover the pot and simmer for an additional 15 minutes, or until the quinoa is cooked and the flavors have melded together.
7. 7.
   Season with salt and pepper to taste.
8. 8.
   Serve the Peruvian Quinoa Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Quinoa — Rinse the quinoa thoroughly before cooking to remove the natural coating called saponin, which can give it a bitter taste if not washed off properly.

Tips & Tricks

• For a heartier soup, you can add cooked chicken or shredded beef to the recipe.
• Feel free to customize the vegetables according to your preference or seasonal availability.
• To add a touch of heat, you can include a diced chili pepper or a sprinkle of chili powder.
• Serve the soup with a squeeze of fresh lime juice for a tangy twist.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated when ready to enjoy.

Serving advice

Serve the Peruvian Quinoa Soup as a main course, accompanied by crusty bread or a side salad. It is a filling and satisfying dish on its own, perfect for a comforting lunch or dinner.

Presentation advice

Garnish the soup with a sprinkle of fresh cilantro leaves to add a pop of color and freshness. Serve it in individual bowls, allowing the vibrant colors of the vegetables and quinoa to shine through.