Quinoa Soup

Quinoa soup

I try to eat quinoa at least once a week and today I decided to make a soup with it. It already feels very cold and the lack of daylight doesn’t make it better.  So a warm and filling soup is very welcome these days. This dish is a bit of a mashup between a tortilla soup and a sopa criolla (a Peruvian soup).  This recipe serves 3.

Ingredients:

1 cup of quinoa

1 red onion, chopped

1 clove of garlic, minced

1 bird’s eye chili, chopped

1 red bell pepper, chopped

300gr minced meat

250gr tomato puree

1 ½ litters of beef stock

1 bay leaf

2 tablespoons of olive oil

Salt to taste

Toppings:

3 teaspoons of dried oregano

2 avocados, sliced

A handful of chopped coriander

3 poached eggs

 

First cook the quinoa. Rinse it under cold water and then boil for 12 minutes. Drain and reserve.

Heat the olive oil in a large pot, over medium heat. Add the onions, chili, bell pepper and cook for a few minutes until the onions are translucent. Then add the meat and brown it. After the meat is browned, add the garlic and cook for another minute.  Add some salt.

Add the tomato puree, bay leaf, stock and cooked quinoa. Allow to simmer for 15 minutes.  Taste for salt and then serve into 3 bowls.

Top each bowl with the sliced avocado, coriander, oregano and a poached egg.

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