peruvian quinoa soup

Tired of the same old soup for dinner? Try this protein-rich and delicious Peruvian Quinoa Soup that will make your meal more exciting and highly satisfying than ever.

Peruvian Quinoa Soup

quinoa

water

onions

garlic (minced

vegetable oil

sralk celery (sliced)

carrot

bell pepper

zucchini (cubed)

tomatoes (diced fresh or canned – undrained)

water or vegetable stock

cumin

chili powder

coriander

cayenne (to taste)

oregano

cilantro (for garnish)

Place quinoa and water in a pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.

While the quinoa is cooking place the onions, garlic and vegetable oil in covered soup pot and sauté on medium heat for 5 minutes.

Add celery and carrots to the soup pot and cook an additional 5 minutes, stirring often.

Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot.

Stir in cumin, chili powder, coriander, cayenne and oregano to soup pot simmer covered for 10 to 15 minutes until vegetables are tender.

Stir in cooked quinoa and salt to taste.

Top with grated cheese and optionally chopped cilantro.

Serve immediately

This soup is incredibly simple to make, protein-packed, and filled with flavor. The nutrient-dense ingredients will nourish your mind, body, and spirit!

olive oil

onion,

celery,

carrots,

garlic,

potatoes

cabbage,

turnip

stock

Salt

parsley,

apple cider vinegar

tomatoes peppers

In a medium soup pot, heat oil on low heat. Add onions, carrots, leeks, and celery. Sauté for 5 minutes or until the vegetables begin to soften.

Add the sweet potatoes, turnips, cabbage, cumin and chili powder.  Stir to coat the vegetables with the spices.

Sauté 1 minute until spices are fragrant.

Add stock and quinoa. Bring to a boil. Turn down until just simmering and cook until quinoa is cooked about 15 minutes.

Add parsley and serve garnished with chopped tomatoes or red peppers.

Great recipe! On my visit to Peru, they always served soup with a salsa, so I made a simple one of onion, tomato, jalapeno, and lime to accompany the soup. So good!

I sautéed vegetables in a habanero infused oil 
And added twice the garlic with chopped spinach and 1/4 of rice.  Delicious!! 
Traveling 10 days in Peru this soup brings back great memories.  
Thank you 😊

I found this by Googling a few ingredients that I had to work with.  I was very surprised with the results.  Sweet Potato was one of the ingredients I was looking to use up (I used extra), but I didn't have any carrots.  I also added 1 Cup of extra broth.  Instead of adding the diced tomato as a garnish, I added a can of diced tomatoes with peppers to the soup (tomatoes are not fresh or in season right now).  This was a fast and easy comfort food for this long winter day.  I thought about adding black beans instead of tempeh on the side but maybe next time.

This recipe for Peruvian quinoa soup is incredibly delicious and easy to make in one pot. Combining quinoa, vibrant vegetables, and authentic Peruvian spices, relish the heartwarming flavors of this Andean classic dish.

Peruvian Quinoa Soup Recipe

quinoa (rinsed)

yellow potatoes (small, 350 g)

garlic

tbsp Ají Amarillo paste

red onion

yellow chili peppers

green bell pepper (150 g)

green beans

green onions

butternut squash (about 400 g)

chicken broth (1 liter)

water (500 ml)

carrot (100 g)

Salt and pepper

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

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

Dice the green bell pepper.

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

Slice the green onions.

Peel and dice the butternut squash into small cubes.

Peel and dice the carrots.

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

For the Vegetables

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

Drain the quinoa and set it aside.

For the Quinoa

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.

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.

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

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

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

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

Cooking the Soup

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

Top each serving with cilantro or parsley leaves.

Enjoy your hearty and delicious Peruvian quinoa soup.

Serve and Garnish

https://content.jwplatform.com/videos/A8epRe3X.mp4

This recipe for Peruvian quinoa soup is incredibly delicious, healthy and easy to make in one pot. Combining quinoa, vibrant vegetables, and authentic Peruvian spices, relish the heartwarming flavors of this Andean classic dish. Not only it is warm and tasty, this Peruvian quinoa soup is also vegan and vegetarian-friendly

Easy and Healthy Peruvian Quinoa Soup

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Peruvian Quinoa Soup

Peruvian Quinoa Soup Recipe

Top 3 peruvian quinoa soup recipes from across the web

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Peruvian Quinoa Soup

Peruvian Quinoa Soup

Peruvian Quinoa Soup Recipe

The most viewed peruvian quinoa soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine