Quinoa soup or sopa de quinoa

My mom would add quinoa to a variety of different soups, the quinoa adds consistency and makes the soup more filling, in addition to being very good for you. As a kid I loved the way the quinoa almost pops when you eat it, it made the soups a little bit playful. There are a quite a few different ways to make quinoa soup, the more traditional Ecuadorian quinoa soup is made with milk and cheese and has a very creamy consistency, this is a lesser known soup that is made with beef, potatoes and peas. In this meaty version the quinoa is cooked separately and added towards the end.

Ingredients:

2 tbs butter

1 cup diced white onion

4 garlic cloves, minced

2 tomatoes, peeled and diced

1 tsp of ground achiote or annatto (or paprika)

1 tsp of ground cumin

½ tsp ground white pepper

1lb of beef, cut in medium sized chunks

10 cups of water

2 cups of fresh or frozen peas

2 cups cooked quinoa or quinua (with onion, garlic and broth)

4 medium sized Yukon gold potatoes, peeled and cubed

4 tbs finely chopped parsley

2 tbs finely chopped cilantro

Salt to taste

Avocado and aji to serve

Preparation:

  1. Melt the butter over medium heat in soup pot.
  2. Add the diced onions, minced garlic, diced tomatoes, achiote or paprika, cumin and white pepper, cook for about 5 minutes, stirring often.
  3. Add the beef, mix until well coated with the sauce, cook for about 5 minutes.
  4. Add the water, increase the heat to high and bring to a boil.
  5. Reduce heat to medium and cook until the meat is tender, about 40 minutes.
  6. Add the potatoes, peas and cooked quinoa, increase the heat and bring to a boil.
  7. Reduce the heat to low and simmer for about 25-30 minutes or until the potatoes are tender.
  8. Add the chopped parsley, chopped cilantro and salt to taste.
  9. Serve with aji and avocado.

Quinoa soup with meat or sopa de quinua con carne