Peruvian Quinoa Soup
Serve with empanadas, the traditional Central and South American savory turnovers, or add 1 to 2 cups of cooked, chopped chicken to the soup for an easy, one-pot meal.
Ingredients
- 2 T vegetable oil
- 2 C diced yellow onion
- 1 C diced carrots
- 1 poblano pepper seeded and diced
- 3 T minced garlic
- 1 t dried oregano
- 2 medium red potatoes diced
- 1 15 oz can diced tomatoes
- 4 C vegetable broth
- 2 C water
- 1/2 C uncooked quinoa rinsed thoroughly
- 1 C corn kernels
- 3/4 C diced zucchini
- salt to taste
- black pepper to taste
- 2 T fresh cilantro roughly chopped
Instructions
- In a large soup pot, heat the oil over medium-high heat and sauté the onion, carrots, and peppers for 5 minutes until softening, then add the garlic and oregano and sauté for one minute. Add the potatoes, tomatoes, broth, and water, and bring to a boil. Reduce to a simmer and store in the quinoa. Cook the soup for 10 minutes, stirring occasionally. Add the corn and zucchini and simmer another 5 to 10 minutes until everything is tender and the quinoa is translucent. Season with salt and black paper and stir in the cilantro before serving.