Name: PERUVIAN QUINOA SOUP
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Ingredients: 1 tbsp olive oil; 1 small white onion, diced; 1 medium carrot, diced; 2 celery stalk, chopped; 1 zucchini, chopped; 1 cup frozen corn, thawed; 1 can white beans; 1 poblano pepper, finely chopped; 4-5 garlic cloves, minced; 1 large potato, cut into ½ in dice; ½ cup quinoa, washed & rinsed; 1 sazon packet; 1 tsp dried oregano; 1 tsp dried thyme; 1 tsp ground turmeric; 1 tsp cumin powder; 1 tbsp aji amarillo paste or chili powder; ½ tsp ground black pepper; 6 cups water or broth; salt to taste; 2 tbsp lime juice; 1 avocado, chopped; ¼ cup chopped fresh cilantro; 1/4 cup chopped green onion

Peruvian Quinoa Soup

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Vegetables, spices, and quinoa make this soup a powerhouse one pot meal. This soup comes together in 30 minutes. It it one of those healthy summer soup that feeds a crowd. This soup is perfect for summer rainy days😄

PERUVIAN QUINOA SOUP

Course: SoupsCuisine: Mexican

Servings

servings

Prep time

minutes

Cooking time

minutes

INGREDIENTS

1 tbsp olive oil
1 small white onion, diced
1 medium carrot, diced
2 celery stalk, chopped
1 zucchini, chopped
1 cup frozen corn, thawed
1 can white beans
1 poblano pepper, finely chopped
4-5 garlic cloves, minced
1 large potato, cut into ½ in dice
½ cup quinoa, washed & rinsed
1 sazon packet
1 tsp dried oregano
1 tsp dried thyme
1 tsp ground turmeric
1 tsp cumin powder
1 tbsp aji amarillo paste or chili powder
½ tsp ground black pepper
6 cups water or broth
salt to taste
2 tbsp lime juice
1 avocado, chopped
¼ cup chopped fresh cilantro
1/4 cup chopped green onion

INSTRUCTIONS

In a heavy-bottomed pot, heat oil. Add onion, carrot, celery, garlic, and poblano peppers. Cook for 5 minutes, stirring occasionally. Add potatoes, corn, and salt & pepper, and stir constantly while cooking for 2 to 3 minutes longer.
Add zucchini, quinoa, beans, oregano, thyme, turmeric, cayenne pepper, and sazon packet and then add water or broth. Turn heat to high and bring the mixture to a boil. Next, cover the pot and reduce the heat to medium-low and simmer for 20 minutes.
Taste for seasoning and add additional salt as needed. Serve soup in a bowl, garnished with chopped green onion, avocado and cilantro and dash of hot sauce and squeeze some lime juice on top and Enjoy!!