Peruvian Quinoa Soup Recipes

PERUVIAN PORK AND QUINOA SOUP

Steps:

• Preheat the oven to 350 degrees F.
• Season the pork butt generously with salt and pepper. Place the pork in a roasting pan, cover with foil and roast until tender, at least 4 hours. Dice the pork and reserve 4 cups. Set aside the remaining pork for another use.
• Increase the oven temperature to 375 degrees F.
• Add the quinoa and 2 1/2 cups water to a medium saucepan and bring to a boil. Lower to a simmer, cover and cook until tender, about 15 minutes.
• Toss the yams in some of the oil and season with salt and pepper. Roast the yams in the oven until fork-tender, about 25 minutes. Reserve 2 cups and set aside any remaining yam for another use.
• Heat the remaining 1/3 cup oil in a large saucepan over medium heat. Add the carrot, onion and 1 teaspoon of salt and saute until translucent. Add the garlic, coriander and turmeric and cook for 5 minutes on medium heat. Add the stock and bring to a simmer.
• Add the cooked quinoa, the 4 cups pork and 2 cups yams. Adjust the seasoning with salt and white pepper to taste, then add the lime juice and garnish with cilantro.

SOPA DE QUINOA - PERUVIAN QUINOA SOUP RECIPE

Steps:

• Chop the carrot, leek, and celery into pieces, set aside.
• Chop the cabbage into pieces, set aside.
• 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.
• Add the vegetables, garlic and desired seasoning to the same pot which you have just boiled the quinoa in.
• Bring back to a boil and cook until the vegetables are soft (approximately 15 minutes).
• Serve the soup while still steaming hot, sprinkling some fresh cilantro or celery leaves on top. Enjoy!

QUINOA SOUP (PERUVIAN STYLE)

Steps:

• In a medium pot, on medium heat, toss the olive oil, garlic and the onions and cover until the onion looks soft (approx. 2 minutes, stirring the ingredients if they seemed to be burning).
• Add the quinoa and stir (30 seconds)
• Add the 6 cups of water, the cumin, the annatto, the parsley and salt to taste, mix the ingredients and bring to boil. When the soup is boiling turn down the temperature a little bit. Let boil for about 20 minutes.
• Add the tomato sauce and the tofu. Taste if you need to add more salt. Let it boil for 15 more minutes.
• Lower the temperature to low and let it boil for 10 more minutes.
• Add the milk or soy milk and turn off the stove. Stir the soup until the milk has mixed with the rest of the ingredients. Add more parsley if you want.
• Enjoy!
• My grandma used fresh cheese or "Mexican Cheese" instead of tofu.

PERUVIAN QUINOA SOUP

Steps:

• 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 in the garlic. Sauté 1 minute more.
• 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. Simmer until quinoa is cooked about 15 minutes.
• Add salt the last 5 minutes of cooking
• Add the parsley. Taste and adjust salt.

PERUVIAN QUINOA

Steps:

• Put quinoa with chicken broth in a large saucepan and bring to a boil.
• Reduce to simmer, cover and cook until all the broth is absorbed (about 10-15 minutes). Stir occasionally while simmering.
• In a small bowl; mix cream, sriracha, lemon juice, and sundried tomatoes.
• Add tomato mix to cooked quinoa and stir well.
• Stir in lima beans, orange juice, and parmesan cheese.
• Heat on low until cheese melts through (about 5 more minutes) then serve.