These days some magazine is always talking about super food this and superfood that. But let’s be honest, we want food that tastes good and makes us feel good. This peruvian quinoa soup does exactly that.
I was first introduced to quinoa soup by an Argentinian colleague of mine. We were having a conversation about her family being Jewish and Argentinian and how there are all these misconceptions about her. My point is she mentioned her family did not eat rice, but quinoa. At the time, I was only really familiar with food from places like Puerto Rico and the Dominican Republic because of where I grew up. I thought everyone ate rice. Boy was I wrong. Of course, she was a sweet heart and educated me. And she did it the best way possible, with food. One of the dishes I had was sopa de quinoa or quinoa soup. Since then I’ve had many Peruvian versions of the dish and it’s become a staple in our home. It was warm and delicious and perfect for a chilly Fall day.
Sopa de quinoa can be made as a vegetarian dish or with meat. When I first had this dish in the fall many years ago it was served with beef. This will be a vegetarian version for all my non meat eating friends, since I’m constantly trying to prove I can make great comfort food without meat. Since this is a vegetarian version feel free to amp it up with all of the fall vegetables you like. Me… I’m adding corn, potatoes, maybe even some squash. It’s really a great healthy dish. Defying the misconception that all comfort food is bad for you. It’s got tons of vegetables and the quinoa provides a healthy protein.
Peruvian Quinoa Soup
Makes 6 to 8 servings
- 1 cup quinoa
- 2 cups of water
- 3 cups of vegetable stock
- 2 cloves of garlic minced
- 1/2 onion sliced
- 1 cup of potatoes (boiled & cubed)
- 2 medium carrots (chopped)
- 2 stalks of celery (chopped)
- 1 cup corn
- 1 cup of winter squash (cubed)
- fresh parsley or cilantro
- 1 teaspoon cumin
- 1 teaspoon salt
- 2 tablespoon sazon
- 1 teaspoon oregano
- 1 teaspoon paprika
- 2 bay leaves
- 1 tablespoon olive oil
- salt and pepper to taste
- Start by rinsing the quinoa. Place quinoa is a coffee filter and then place in a strainer.
- Gently allow water to flow over quinoa and out the bottom of the strainer.
- Place aside and allow quinoa to dry.
- In a medium pot heat olive oil over medium heat.
- Add garlic and onions to pot and cook until soft (about 2 minutes).
- Add corn, squash pre cooked potatoes and any additional vegetables and cook for 10 minutes.
- Once vegetables begin to become slightly soft, add cumin, paprika, oregano, sazon, parsley and salt.
- Add quinoa and mix so all elements are covered with spices about 10 minutes.
- Add water and vegetable stock. Stir well and bring to a boil.
- Once boiling turn heat to medium low and cook for 20 minutes.
- Salt and pepper to taste.
Top with onions and avocados or with sour cream and diced chili peppers. Any way you top it, it’s delicious.
My South American friends, you’ve figure it out. Healthy and delicious comfort food. My tummy thanks you.
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