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)