Quinoa Soup Peruvian Style Recipes

CHICKEN AND QUINOA SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
• Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
• Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.

PERUVIAN QUINOA STEW

Steps:

• Rinse the quinoa well with cold water. Place the rinsed quinoa and water a in small pot, bring to a boil, then cover and cook medium-low heat for about 15 minutes until soft.
• While the quinoa is cooking, place the onions, garlic and vegetable oil in a soup pot and saute on medium heat for 5 to 8 minutes, or until slightly caramelized.
• Add celery and carrots to the soup pot and cook for 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 the soup pot. Simmer covered for 10 to 15 minutes or until vegetables are tender.
• Stir in cooked quinoa and salt to taste. Top with cilantro and grated cheese, if desired, and serve immediately.

QUINOA VEGETABLE SOUP

Steps:

• Heat the vegetable oil in a large pot on medium-high heat. Stir in the quinoa, carrot, celery, onion, bell pepper, and garlic. Cook for a few minutes, until lightly browned, stirring frequently.
• Pour in the chicken broth, water, tomatoes, and cabbage. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before servings.

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.

QUINOA AND VEGETABLE SOUP

Steps:

• Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
• Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.

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!

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.

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.

PERUVIAN QUINOA SOUP

Steps:

• Heat oil in soup pot. Add onion, celery, and carrots. Cook 15 minutes until softened, but not browned.
• Add garlic and jalapeno, cook 1 minute.
• Stir in cumin, oregano and curry, cook 1 minute.
• Add potato, green beans, water, broth and quinoa. Bring to a boil, cover, and reduce heat to a simmer.
• Cook 15-20 minutes until vegetables are just cooked through and quinoa uncurls. Add zucchini and cook 5 minutes.
• Just before serving, stir in lime juice. Season with salt and pepper. Serve.

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.