2 Tasty Recipes For Quinoa Soup

recipes for quinoa soup

Tasty recipes for quinoa soup-Hello, and thanks for visiting my quinoa article. Today i want to share two great recipes for quinoa soup that i found over the internet. Each of these recipes is easy cooking and looks delicious. Choose on them, and you'll not regret it.

Here's Tasty recipes for quinoa soup: 

First: Quinoa soup with beef

There are relatively a couple of other ways to make quinoa soup, the other conventional Ecuadorian quinoa soup is made with milk and cheese and has a creamy consistency, it is a lesser recognized soup that's made with beef, potatoes, and peas. On this meaty model, the quinoa is cooked individually and added in the direction of the tip.


  • 2 tbs butter
  • 1 cup diced white onion
  • 4 garlic cloves, minced
  • 2 tomatoes, peeled and diced
  • 1 tsp of ground achiote or annatto (or paprika)
  • 1 tsp of ground cumin
  • ½ tsp ground white pepper
  • 1lb of beef, cut in medium-sized chunks
  • 10 cups of water
  • 2 cups of fresh or frozen peas
  • 2 cups cooked quinoa or quinoa (with onion, garlic, and broth)
  • 4 medium-sized Yukon gold potatoes, peeled and cubed
  • 4 tbs finely chopped parsley
  • 2 tbs finely chopped cilantro
  • Salt to taste
  • Avocado and aji to serve


  1. Melt the butter over medium heat in a soup pot.
  2. Add the minced garlic, diced onions, diced tomatoes, paprika or achiote, white pepper and cumin, cook dinner for about 6 minutes, stirring usually.
  3. Add the meat, combine till adequately coated with the sauce, cook dinner for about 5 minutes.
  4. Add the water, enhance the warmth to excessive, and produce to a boil.
  5. Cut back heat to medium and cook dinner till the meat is tender about 40 minutes.
  6. Add the potatoes, peas, and cooked quinoa, enhance the warmth and produce to a boil.
  7. Simmer until the vegetables are raw.
  8. Add the chopped parsley, chopped cilantro, and salt to style.
  9. Serve with aji and avocado.

Second: African Peanut Quinoa Soup

For those who haven't tried quinoa but, this toothsome African peanut soup will undoubtedly lure you in. It has a slew of nutritious greens in a creamy, peppery broth with pretty bits of crunchy quinoa. The soup makes the rotation in my consolation meals repertoire several occasions through the cold-weather season as a result of it's wholesome and decadent.

Serves 6


  • 3/4 cup quinoa, rinsed
  • 3 tablespoons olive oil
  • 1 medium onion, chopped small
  • 1 red bell pepper, diced small
  • 2 celery stalks, diced small
  • 2 medium sweet potatoes, diced 1-inch pieces (about 3 cups)
  • 1 large jalapeno, deseeded and deveined, diced small
  • 1/4 teaspoon crushed red pepper flakes
  • 2 small zucchini, diced 1 ½ inches
  • 4 cloves garlic, minced
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons dried oregano
  • 1/2 teaspoon black pepper
  • 1 1/2 teaspoons salt
  • 8 cups of water
  • 1 cup chunky peanut butter (fresh ground or jarred – natural without sweeteners/oil)
  • 2 cups frozen or fresh okra, optional*


In a small bowl, rinse quinoa until water runs clear. Do not skip this step. Prepare and measure out all remaining ingredients in advance.

Heat a Dutch oven or large heavy-bottomed pot on medium-high heat, add oil and onion, red bell pepper, celery, sweet potatoes, jalapeno, and red pepper flakes. Sauté for 15 minutes or till candy potatoes are barely gentle. Next, add zucchini, minced garlic, cumin, oregano, pepper, and salt; sauté 2 to 3 minutes, careful not to burn the garlic. Add 8 cups water, deglaze the pot with a wooden spoon. Add quinoa (rinsed and drained). Bring to a boil, cover and reduce heat, simmer 15 minutes, or until quinoa is cooked.

Remove about 1 1/2 cups of hot liquid from the soup, pour it into a small bowl. Add peanut butter to a small bowl, use a wooden spoon or a whisk to blend and make a thin paste. (This step prevents clumping.) Pour peanut paste into the soup and mix well.  Simmer 5 – 10 minutes. Taste and adjust seasonings.  Serve hot, topped with a few rough chopped peanuts.

*Note: If using okra, add at the end of cooking and cook until it is just heated throughout – otherwise, if overcooked, it could get slimy. Frozen okra works best and does not thaw before cooking.

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