Sopa de Quinoa (Quinoa Soup)

A nutritious and hearty Peruvian soup made with quinoa, vegetables, and chicken broth.

50m4 servings

NUTS-free

300 cal|12g protein|45g carbs|6g fat|8g fiber

Ingredients

1 cup Quinoa
6 cups Chicken broth
1 medium Carrots
2 stalks Celery
0.5 medium Yellow onion
2 cloves Garlic
1 tbsp Vegetable oil
1 medium Potatoes
0.5 cup Peas
0.5 cup Corn
0.25 cup Cilantro
0.5 tsp Salt
0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Rinse the 1 cup of Quinoa thoroughly under cold running water using a fine-mesh sieve until the water runs clear. This removes any bitterness.
2In a large heavy-bottomed pot, heat the 1 tbsp of Vegetable oil over medium heat, about 175°C. Add the 0.5 medium Yellow onion, finely chopped, and the 2 cloves Garlic, minced. Cook, stirring occasionally, for 3 to 5 minutes, or until the onion is softened and translucent and the garlic is fragrant.
3Add the 1 medium Carrots, peeled and cut into 1.27 cm pieces, and the 2 stalks Celery, cut into 1.27 cm pieces. Cook, stirring, for 5 minutes until the vegetables begin to soften slightly.
4Pour in the 6 cups of Chicken broth and increase the heat to high. Bring the liquid to a rolling boil.
5Add the 1 cup of Quinoa (which has been rinsed), the 1 medium Potatoes, peeled and cut into 2.54 cm cubes, the 0.5 cup of Peas, and the 0.5 cup of Corn to the pot.
6Reduce the heat to low, cover the pot tightly, and let it simmer gently for 20 to 25 minutes. Cook until the Quinoa is tender and has absorbed most of the liquid, and the Potatoes are easily pierced with a fork.
7Stir in the 0.25 cup of Cilantro, freshly chopped.
8Season the soup with the 0.5 tsp of Salt and the 0.25 tsp of Black pepper. Stir well to combine and taste, adding more salt and pepper if needed.

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