The quinoa soup has all strong nutrients from super food “quinoa”. This recipe comes directly from the Peruvian Andes loaded all vitamins and minerals that you and your family need. The Incas since old times used quinoa to prepare delicious food. Specially the soup because it maintain your body really warm for long in freezing winter.
You don’t believe that
The quinoa is a cereal that you can use in salads, second dishes, desserts and soups. Besides, it is the best food for athletes, due quinoa has 16,5 gr of vegetable protein in each 100 gr of it. Also, it contains all the essential amino acids for the absorption of proteins, very important to get muscle mass.
Peruvian rich Quinoa Soup Recipe
INGREDIENTS
PREPARATION
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)
Photo by CHIMI FOTOS 
Ingredients
Directions
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)
Eat this soup with
You can eat this soup with these food:
- A piece of fresh bred,
- 1 tablespoon of green chili sauce, or
- 1 tablespoon yellow chili sauce.
- A little portion of white rice.
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