Quinoa Soup From Ecuador Food

QUINOA VEGETABLE SOUP

Steps:

• Warm the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and a pinch of salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
• Add the garlic and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
• Pour in the quinoa, broth and the water. Add 1 teaspoon salt, 2 bay leaves and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
• Cook for 25 minutes, then remove the lid and add the beans and the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
• Remove the pot from heat, then remove the bay leaves. Stir in 1 teaspoon lemon juice. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. (You might need up to 1/2 teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and top with grated Parmesan if you'd like.

QUINOA PORK SOUP - SOPA DE QUINUA CON CHANCHO - ECUADOR

Steps:

• Heat the oil in a heavy 4-qt. sauce pan over low heat. Stir in the annatto or paprika, then add the scallions, leeks, tomato, garlic paste, and cumin. Cook, stirring occasionally, for 5 minutes.
• Increase the heat to medium, add the pork cubes and cook for a couple of minutes, tossing so they are well coated with the vegetable mixture.
• Add the water and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.
• Meanwhile, pick through the quinoa to remove any impurities. Place it into a large sieve or a small-holed strainer and immerse the sieve or strainer into a large pot of cold water. Rub the quinoa between your hands until the water is cloudy. Lift the sieve or strainer out and discard the water. Repeat this process until the water remains clear. It is very important to wash the quinoa well, or it will be bitter.
• Bring 1 1/3 c water to a boil. Add quinoa, stir, cover and reduce heat to simmer. It should have absorbed the water in about 10-12 minutes. Remove from heat and fluff a bit with a fork. Set quinoa aside.
• Puree the peanuts or peanut butter with the milk. Set aside.
• Add the potatoes, quinoa, and peanut puree. Partially cover and continue to cook until the potatoes are tender, about 20 minutes.
• Add the peas, basil and cayenne, and cook for a couple of minutes to heat the peas through.
• Taste for seasoning. Serve hot, garnished with the parsley.

QUINOA SOUP FROM ECUADOR

Steps:

• Rinse quinoa 3 times and drain well.
• Saute the onion in the olive oil for 5 minutes. Add the salt and cumin.
• Add the quinoa, potatoes, tomatoes, water and soy milk.
• Bring to a boil for about 5 minutes, then cover and let simmer until potatoes are tender.
• You may add water or milk if necessary.

ECUADOREAN QUINOA AND VEGETABLE SOUP

Steps:

• Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
• Heat the oil in a large soup pot.
• Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
• Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
• Cover and bring to a boil; lower heat and simmer for 10 minutes.
• Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
• Add in the lemon juice; stir to combine.
• Serve.

QUINOA SOUP (PERUVIAN STYLE)

Steps:

• In a medium pot, on medium heat, toss the olive oil, garlic and the onions and cover until the onion looks soft (approx. 2 minutes, stirring the ingredients if they seemed to be burning).
• Add the quinoa and stir (30 seconds)
• Add the 6 cups of water, the cumin, the annatto, the parsley and salt to taste, mix the ingredients and bring to boil. When the soup is boiling turn down the temperature a little bit. Let boil for about 20 minutes.
• Add the tomato sauce and the tofu. Taste if you need to add more salt. Let it boil for 15 more minutes.
• Lower the temperature to low and let it boil for 10 more minutes.
• Add the milk or soy milk and turn off the stove. Stir the soup until the milk has mixed with the rest of the ingredients. Add more parsley if you want.
• Enjoy!
• My grandma used fresh cheese or "Mexican Cheese" instead of tofu.

QUINOA SOUP WITH AVOCADO AND CORN

Steps:

• In a large saucepan over high heat, bring broth to a boil.
• Stir in quinoa, reduce heat to medium-high and continue boiling, uncovered, for 15 minutes.
• Stir in corn and salsa, then return to a simmer.
• Remove pan from heat and stir in avocado.
• Season with salt and stir in cilantro.
• Ladle into large bowls, accompanied with lime wedges.

CHICKEN AND QUINOA SOUP

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
• Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
• Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.