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Peruvian rich Quinoa Soup Recipe

Yields1 ServingPrep Time40 minsCook Time50 minsTotal Time1 hr 30 mins

 2 medium white potatoes
 1 large carrot
 4 oz Of Dried quinoa.
 1 large leek
 2 celery stalks
 6 cups Chicken stock or pure water
 2 tsp garlic good minced
 1 pinch Cumin to taste
 1 pinch Salt and pepper to taste
 Leaves of fresh cilantro or celery. it is optional.

Chop the potatoes into medium pieces, set aside


Chop the carrots, leek, and celery into dade big pieces, and set aside.


Drop the water (or chicken stock) into a large cooking pot and bring to a boil. Put the quinoa and potatoes, leave boil them for 15 to 20 minutes. The best way to know when the quinoa is cooked the little “tail” from the seeds has unrolled itself.


After that, add the carrots, leek and celery to the water. Add garlic and desired seasoning over the boil water 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!


Weight per serving: 8 ounces (240 ml)