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Whole Foods Co-op
Open Daily – 7am to 9pm  

Peruvian Quinoa Soup

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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

  1. 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.

Whole Foods Co•op

218.728.0884
info@wholefoods.coop

Hillside Location

610 E 4th Street
Duluth, MN 55805

Denfeld Location

4426 Grand Avenue
Duluth, MN 55807