Sopa de Quinoa - Peruvian Quinoa Soup
A gluten-free, nutritious, and tasty soup recipe that's easy to make (taking less than 1 hour) and a definite crowd pleaser. Learn how to make this starter or light lunch dish today
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 ounces dried quinoa
- 1 large carrot
- 1 large leek
- 2 celery stalks
- ¼ medium white cabbage
- 4-5 cups water or chicken stock
- 1 teaspoon garlic (minced )
- Salt (black pepper and cumin to taste)
- Fresh cilantro or celery leaves (chopped (optional, for decoration))
Instructions
- 1
Chop the carrot, leek, and celery into pieces, set aside.
- 2
Chop the cabbage into pieces, set aside.
- 3
Pour the water (or stock) into a large cooking pot and bring to a boil. Add the quinoa and boil for 15 to 20 minutes. You’ll know the quinoa is cooked when the little “tail” from the seeds has uncurled itself.
- 4
Add the vegetables, garlic and desired seasoning to the same pot which you have just boiled the quinoa in.
- 5
Bring back to a boil and cook until the vegetables are soft (approximately 15 minutes).
- 6
Serve the soup while still steaming hot, sprinkling some fresh cilantro or celery leaves on top. Enjoy!