Sopa de Quinoa - Peruvian Quinoa Soup Recipe

Method6 steps · about 50 min

1. 1

   Step 1: Chop the carrot (1 large), leek (1 large), and celery into pieces, set aside.

   Uses 1 large carrot · 1 large leek · 2 celery stalks

   
2. 2

   Step 2: Chop the cabbage into pieces, set aside.

   Uses ¼ medium white cabbage

   
3. 3

   Step 3: Pour the water (4-5 cups) (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.

   Boil quinoa · 20 minUses 3 ounces dried quinoa · 4-5 cups water or chicken stock

   
4. 4

   Step 4: Add the vegetables, garlic (1 teaspoon) and desired seasoning to the same pot which you have just boiled the quinoa in.

   Uses 1 teaspoon garlic (minced ) · salt to taste · black pepper to taste · ground cumin to taste · vegetables chopped in step 1 · ¼ white cabbage chopped in step 2 · 3 oz quinoa cooked in 4–5 cups water or stock

   
5. 5

   Step 5: Bring back to a boil and cook until the vegetables are soft (approximately 15 minutes).

   Cook vegetables · 15 minUses quinoa broth with chopped vegetables, garlic and seasoning

6. 6

   Step 6: Serve the soup while still steaming hot, sprinkling some fresh cilantro or celery leaves on top. Enjoy!

   Uses Fresh cilantro or celery leaves (chopped (optional, for decoration)) · hot soup with tender vegetables