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sopa de quinoa - peruvian quinoa soup recipe

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Prep Time: 10 minutes

Cook Time: 40 minutes

Servings: 4


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Step 1

Chop the carrot, leek, and celery into pieces, set aside.

Step 2

Chop the cabbage into pieces, set aside.

Step 3

Pour the water (or stock) into a large cooking pot and bring to a boil. Add the quinoa and boil for 15 to 20 minutes. You’ll know the quinoa is cooked when the little “tail” from the seeds has uncurled itself.

Step 4

Add the vegetables, garlic and desired seasoning to the same pot which you have just boiled the quinoa in.

Step 5

Bring back to a boil and cook until the vegetables are soft (approximately 15 minutes).

Step 6

Serve the soup while still steaming hot, sprinkling some fresh cilantro or celery leaves on top. Enjoy!

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