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Sopa De Quinua Con Espinaca | Comida Saludable | Sabroso

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Recipe Information

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Sopa de Quinua con Espinaca

Cultural Context

Sopa de Quinua con Espinaca is a traditional Peruvian soup that highlights the nutritional powerhouse of quinoa, a staple of Andean cuisine. This dish is often enjoyed for its heartiness and health benefits, especially among those seeking vegetarian options. In Peru, quinoa is revered not only for its flavor but also for its cultural significance, being a part of the diet for centuries. Today, variations of this soup can be found across the globe, reflecting local ingredients and tastes.

PeruvianPEmain
45 min
medium
6 servings
Servings4
3 liters water
1 cup quinoa
chicken pieces
250 grams pumpkin
1 stalk celery
1 carrot
9 slices corn
3 slices kion
1/2 cup green beans
salt to taste
4 yellow potatoes
1 bunch spinach
oregano to taste

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Homemade stock can be lower in sodium and more flavorful.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Vinegar can provide acidity at a lower cost.

avocado

💰Cheaper: sour cream

Sour cream can add creaminess at a lower price.

1

Boil 3 liters of water.

2

Add 1 cup of quinoa and chicken pieces; boil for 5 minutes.

3

Cut 250 grams of pumpkin into strips and cubes, then add to the pot.

4

Cut 1 stalk of celery into rings and add to the pot.

5

Cut 1 carrot into slices and cubes, then add to the pot.

6

Add 9 slices of corn, 3 slices of kion, and 1/2 cup of green beans to the pot.

7

Season with salt to taste and cook for 20 minutes.

8

Add 4 yellow potatoes and cook for 10 more minutes.

9

Add 1 bunch of chopped spinach and oregano to taste.

Cooking Techniques

sautéingboiling

Spice Level:

🌶️🌶️🌶️

Also Known As

Quinoa Spinach SoupSopa de Quinoa

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