QUINOA SOUP | VEGGIE / VEGAN QUINOA SOUP | Peruvian andean dish

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro provides a similar texture and is often less expensive.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Using water is cost-effective while still providing flavor.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: yams

Sweet potatoes add nutrients and a different flavor.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a fresh taste and is often more accessible.

Rinse quinoa under cold water until water runs clear.

In a large pot, heat vegetable broth over medium heat until simmering.

Add diced potatoes, carrots, and celery to the pot.

Cook for 5-7 minutes until vegetables begin to soften.

Stir in chopped onion and minced garlic, cooking until fragrant, about 2-3 minutes.

Add tomatoes, cumin, oregano, and bay leaves to the pot.

Incorporate rinsed quinoa and bring to a boil.

Reduce heat and simmer for 15-20 minutes, or until quinoa is cooked and vegetables are tender.

Remove bay leaves and stir in lime juice and chopped cilantro.

Season with salt and pepper to taste before serving.

Cooking Techniques

Spice Level: