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Peruvian Quinoa Soup
The Biblical Nutritionist
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Print Recipe
Prep Time
20
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
5
minutes
mins
Ingredients
▢
1/2
cup
uncooked quinoa
▢
1
cup
water
▢
2
cup
chopped onions
▢
2
cloves
garlic
minced or pressed
▢
1
tablespoon
vegetable oil
▢
1
sralk
celery
sliced
▢
1
carrot
cut on the diagonal into ¼-inch thick slices
▢
1
bell pepper
cut into 1-inch pieces
▢
1
cup
zucchini
cubed
▢
2
cups
tomatoes
diced fresh or canned – undrained
▢
1
cup
water or vegetable stock
▢
2
teaspoons
ground cumin
▢
1/2
teaspoon
chili powder
▢
1
teaspoon
ground coriander
▢
Pinch cayenne
to taste
▢
1
teaspoon
dried oregano
▢
Chopped fresh cilantro
for garnish
Instructions
Place quinoa and water in a pot (covered) and cook covered on medium-low heat for about 15 minutes until soft.
While the quinoa is cooking place the onions, garlic and vegetable oil in covered soup pot and sauté on medium heat for 5 minutes.
Add celery and carrots to the soup pot and cook an additional 5 minutes, stirring often.
Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot.
Stir in cumin, chili powder, coriander, cayenne and oregano to soup pot simmer covered for 10 to 15 minutes until vegetables are tender.
Stir in cooked quinoa and salt to taste.
Top with grated cheese and optionally chopped cilantro.
Serve immediately
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