Peruvian Quinoa Soup
PREP TIME: 10 MINS
COOK TIME: 40 MINS
3 ounces Inca’s Food Quinoa
1 large carrot
1 large leek
2 celery stalks
1/4 medium white cabbage
4-5 cups water or chicken stock
1 teaspoon garlic minced (Substitute with Inca’s Food Garlic Paste)
Salt, black pepper, and cumin to taste
Fresh cilantro or celery leaves chopped (optional, for decoration)
Chop the carrot, leek, and celery into pieces, set aside. Chop the cabbage into pieces, set aside.
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.
Add the vegetables, garlic, and desired seasoning to the same pot which you have just boiled the quinoa.
Bring back to a boil and cook until the vegetables are soft (approximately 15 minutes). Serve the soup while still steaming hot, sprinkling some fresh cilantro or celery leaves on top. Enjoy!
Adapted from: https://www.eatperu.com/sopa-de-quinoa/