Recipe
Quinoa and vegetable soup for the table
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Serves
- Serves 6
Ingredients
- 2 tbsp oil
- 2 onions, chopped
- 3 cloves garlic, sliced
- 1 tbsp ají amarillo paste, or 1 yellow chilli, seeded and chopped
- 6 small native potatoes, peeled and cubed
- 1 cup (200 g) quinoa, rinsed well
- 1 corn cob (choclo), cut in rounds
- 8 cups (2 litres) water
- 1 tsp salt
- A handful of huacatay or coriander, chopped
To serve
- Fresh cheese, in cubes
- A boiled egg for each bowl (optional)
Method
- Warm the oil in a large pot over a medium heat. Add the onions and a pinch of salt and cook for 8 minutes, stirring now and then, until soft.
- Add the garlic and the ají paste and stir for 1 minute, until it smells good.
- Pour in the water and add the potatoes, the corn and the rest of the salt. Bring to a boil, then lower the heat and simmer for 10 minutes.
- Add the quinoa and simmer for 15 minutes more, until the potatoes are soft and the quinoa has opened into little spirals. Add a splash of water if it gets too thick.
- Stir in the huacatay, taste and add salt if it needs it. Ladle into bowls and put a few cubes of cheese in each one. It is better the next day, so make extra.
