Quinoa. What is there to not love about it? It tastes delicious; it is full of protein, fiber and minerals. It has a great nutty texture and can be placed in just about any recipe out there. Sure, in recent years it has seen a surge in popularity but to South Americans quinoa has been a tried and true staple for centuries. And for good reason.
One way quinoa has been used is to make this delish Peruvian soup loaded with vegetables. It is meant to be a hearty soup, intended to stand up the Andean cold winters. Quinoa soup can be enjoyed anytime of the day for it is quite common to eat soup for breakfast up in the Andes (you got to do what you got to do to stay warm). The veggies can vary depending on what is available. I prefer more earthy veggies like squash, carrots and potatoes. Sometimes the soup is heartier and more stew-like while others thin it out with more broth or water. The consistency is up to you.
WHAT YOU NEED:
– ½ onion cut, sliced;
– 1 potato, chopped;
– 2 carrots, diced;
-2 squash, diced (I used Mexican squash but pretty much any would do);
-2 cloves of garlic;
– ¼ cup of white wine;
-1 14.5 oz. can of fire-roasted tomatoes;
– ½ teaspoon of cumin;
-1 teaspoon of chile powder;
-1 teaspoon of crushed oregano;
-1 teaspoon of dried parsley;
– 2 cups of dried quinoa, rinsed;
-4-8 cups of broth or water (depending on the consistency desired);
WHAT YOU DO:
In a large stockpot heat oil on medium heat. Add onions and potatoes and cook until onions are translucent and potatoes begin to brown. Sprinkle salt. Add carrots and squash and sauté for another 5 minutes.
Next add garlic and cook until fragrant. Deglaze the pan with white wine, making sure to pick up all the little pieces stuck on the bottom. Add the tomatoes, cumin, chile powder, oregano, parsley and water.
Add more salt if needed. Cover and cook for about 10 minutes. Next, toss in the quinoa and stir thoroughly to combine. Cover once more and cook for an additional 20 minutes or until potatoes are tender and quinoa is cooked through.