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Peruvian Quinoa Soup
In the Andean region of South America where quinoa has been grown for thousands of years, this soup is a staple in every household.
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Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Heat a large soup pot over medium heat. Add olive oil to the pan, swirl, and then add onions and peppers. Stir, cover pan, and continue to cook until translucent and lightly brown, about 5 minutes. Add garlic and jalapeno and stir for another minute.
  2. Add quinoa, hot water or stock, salt, and pepper; cover pan and bring to a boil, then lower heat to a simmer for 5 minutes. Add butternut squash (or potatoes) and continue to simmer for about 8 minutes. Add lima beans, carrots, and celery, and continue to simmer for another 5 minutes.
  3. Turn off the heat and add greens, herbs, and a dash of cumin.
  4. Let the soup rest for 30 minutes or so. Serve soup drizzled with a little olive oil and lemon juice to taste. Top with sliced avocado, fresh peppers, and/or crumbled cheese. Enjoy!
Recipe Notes

Recipe adapted from http://www.fulldishclosure.com/quinoa-soup-2/, retrieved Oct. 2012.


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