El mejor Chupe de Quinua | Receta Peruana y muy fácil de hacer !!!

cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can reduce richness.

Soak quinoa overnight and rinse it five times to remove its strong flavor.

In a pot, add 1.5 liters of hot water and cook the quinoa for about 10 minutes.

Prepare the vegetables: slice the zucchini and corn, and chop the guacatay and peas, then set them aside.

Chop the onion into cubes and prepare the tomato by removing the seeds and skin, then chop the pulp finely.

Mince the garlic and set aside with the chopped onion and tomato.

In the pot, add the chopped onion and garlic, and sauté until golden, adding a bit of cumin.

After the quinoa has cooked for 10 minutes, add the prepared vegetables and guacatay to the pot.

Cook the mixture for another 10 minutes, stirring occasionally.

After 10 minutes, remove the guacatay and add the peeled yellow potatoes and peas, cooking for about 8 more minutes.

Check the potatoes for doneness by pinching them; they should be tender.

Add salt and dried oregano to taste, stirring well.

Add diced cheese and half a cup of fresh milk, stirring until combined.

Crack 3 eggs into a bowl, mix with some broth, and then add to the pot, stirring gently to cook the eggs with the heat of the soup.

Turn off the heat and serve the chupe de quinoa hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary