Step 1

Heat the oil over medium heat in a large saucepan or soup pot.

Step 2

Add the onions, garlic, cumin, achiote, oregano, salt and pepper. Mix well and cook until the onions are soft, about 5-8 minutes.

Step 3

Add the chopped potatoes; mix them in until coated with onions and spices. Continue to cook them for about 5 minutes, stirring occasionally.

Step 4

Add the water or broth, bring to a boil.

Step 5

Add the uncooked quinoa, reduce the temperature and cook on low-medium heat until the quinoa and potatoes are tender, about 25-30 minutes. Stir occasionally. For a creamier and thicker consistency you can use a a masher or wooden spoon to crush/mash some of the potatoes.

Step 6

Add the milk and cheese, stir and cook for another 5 minutes. If the soup consistency is too thick you can add additional milk to get it to your preferred texture.

Step 7

Remove from the heat. Add the chopped cilantro or parsley, taste and add additional salt/pepper if needed.

Step 8

Serve the quinoa and cheese soup with diced or sliced avocado and hot sauce to taste.