Peruvian Quinoa Soup. Quinoa, vegetables and a little spice make this humble soup PERFECT comfort food that’s healthy and good!
Julia Child said you don’t have to cook a masterpiece, just use good ingredients.
Peruvian Quinoa Soup is a example. The Peruvians have been using good ingredients for centuries. I had to go to the remote Taquile island on Lake Titicaca to eat this delicious soup.
Quinoa (KEEN-wah) continues to be a staple in Peruvian’s diets. Considered an ancient grain, the Incas called it “the mother grain.” It’s popularity has recently soared because for a grain it is a good protein source. It cooks quickly, and the tiny seeds unfurl as they absorb liquid. It’s favor is bland but it’s versatility contributes to its popularity. It can be added to salads, served as a side dish (like cous cous), baked into muffins, even blended into smoothies. As I visited Peru, I discovered a few other ways quinoa to use it. Black quinoa-laced pancakes were so good that I ordered them twice. I haven’t replicated that recipe…yet, but I consider this soup a best-in-class souvenir!
No one is born a great cook, one learns by doing, Julia Child
Julia Child said, “No one is born a great cook, one learns by doing.” Soup is a great place to start because it’s pretty forgiving. You can substitute your favorite vegetables. Plus is makes enough for leftovers. Yum!
I joke that if I were Queen, I would require my subjects to take Family and Consumer Sciences (Home Economics) so they would know basic cooking skills. I can think of no better way to be Master of Your Universe than being able to feed yourself nutritiously, economically and safely.
Peruvian Quinoa Soup recipe
Spicy, aromatic, and rich with vegetables and quinoa, this fiber-rich, humble soup is a LiveBest favorite. A unique ingredient, aji amarillo is a yellow pepper used in Peruvian cooking for flavor and mild heat. Find it in larger grocery stores or buy it online. I’ve substituted yellow madras curry powder.
With 8 grams of plant-based protein, 5 grams of fiber per cup, quinoa is a grain to add to your diet. Because of the health benefits, I add quinoa to my Pumpkin Spice Baked Oatmeal and Pumpkin Spice Seedy Slow Cooker Granola recipe.
At LiveBest, I promote food that moves you forward. I created a free, 5-day fiber challenge you can join by clicking this link. You’ll get tips and tools, resources and recipes to create your own roadmap to meet your fiber goals. Don’t ya? Won’t ya? Seriously, it’s only 5 days 😉 Find it right here.
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Peruvian Quinoa Soup
Peruvian Quinoa Soup. Quinoa, veggies and a little spice make this humble soup PERFECT comfort food. Real food naturally.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Total Time: 50 minutes
- Yield: 6 1x
- Category: Soup
- Cuisine: Peruvian
- 1 tablespoon canola oil
- 1 onion, peeled and diced
- 3 stalks celery, diced
- 2 carrots, diced
- 1 clove garlic, minced
- 1 small jalapeno, minced
- 1 teaspoon dried ground cumin
- 1 teaspoon dried leaf oregano
- 3/4 teaspoon aji amarillo paste or yellow curry powder
- 1 large potato, diced
- 1 cup green beans, fresh, frozen or canned, drained
- 4 cups low-sodium broth, chicken or vegetable
- 5 cups water
- 1 cup quinoa, rinsed and drained
- 1 zucchini, diced
- ½ lime, juiced
- 1/2 teaspoon salt
- 1/4 teaspoons pepper
- Heat oil in soup pot. Add onion, celery, and carrots. Cook 15 minutes until softened, but not browned.
- Add garlic and jalapeno, cook 1 minute.
- Stir in cumin, oregano and curry, cook 1 minute.
- Add potato, green beans, water, broth and quinoa. Bring to a boil, cover, and reduce heat to a simmer.
- Cook 15-20 minutes until vegetables are just cooked through and quinoa uncurls. Add zucchini and cook 5 minutes.
- Just before serving, stir in lime juice. Season with salt and pepper. Serve.
Aji Amarillo is a yellow pepper used in Peruvian cooking for flavor and mild heat. Find it in larger grocery stores buy it online.
- Serving Size: 1.5 cups
- Calories: 230
Keywords: vegetable soup