Step 1

Peel and finely chop the garlic clove. Dice the red onion.

Step 2

Remove the seeds and membranes from the yellow chili peppers, then finely chop them.

Step 3

Dice the green bell pepper.

Step 4

Trim the ends of the green beans and cut them into bite-sized pieces.

Step 5

Slice the green onions.

Step 6

Peel and dice the butternut squash into small cubes.

Step 7

Peel and dice the carrots.

Step 8

Wash the small yellow potatoes and cut them into bite-sized pieces. You can choose to leave the skin on if you prefer.

Step 9

Rinse the quinoa thoroughly under cold water to remove any bitterness.

Step 10

Drain the quinoa and set it aside.

Step 11

In a large soup pot, heat a bit of oil over medium heat. Add the chopped garlic and the red onion and sauté for a few minutes until they become translucent.

Step 12

Add the chopped yellow chili peppers, ají Amarillo paste, green bell pepper, and diced butternut squash to the pot. Sauté for another few minutes until the vegetables start to soften.

Step 13

Add the diced potatoes, quinoa, green beans, and carrots to the pot.

Step 14

Pour in the chicken broth and add the 2 cups of water.

Step 15

Season the soup with salt and pepper to taste. Bring to a boil, and then reduce heat to low and cover the pot.

Step 16

Allow the hearty soup to simmer for about 20-25 minutes until the quinoa is cooked and the vegetables are tender.

Step 17

Using a ladle, serve hot Peruvian quinoa soup in bowls.

Step 18

Top each serving with cilantro or parsley leaves.

Step 19

Enjoy your hearty and delicious Peruvian quinoa soup.