Peruvian Quinoa Soup

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😄


Course: SoupsCuisine: Mexican


Prep time


Cooking time




  • 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


  • 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!!

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