It’s a cold day here in North Georgia and I’m craving my mom’s yummy Quinoa Soup. I remember that soup was one of my favorites specially during cold days.
This soup is a staple food of the “sierra”, the high mountain areas in Ecuador
. According to author Sally Fallon
contains 16 to 20 percent protein and is high in cystine, lysine and methione-amino acids that tend to be low in other grains. It contains iron, calcium and phosphorus, B vitamins and vitamin E.”
I’m delighted to share with you this traditional homemade soup.
Soak Quinoa for around 8 hours or rinse it several times to remove bitter flavor
1 Tablespoon minced garlic
1/3 teaspoon ground cumin
1 tomato finely chopped
1 green pepper, finely chopped
1 bunch green onions, finely chopped
1 red onion, finely chopped
2 Tablespoons butter
1 teaspoon ground annatto (available at Latin American markets) (optional)
1 cup of Quinoa
4 cups water or organic chicken stock
1/2 teaspoon sea salt
2 medium potatoes, peeled and diced
1 cup crumbled cheese (look for Queso Fresco at the Ethnic area in your supermarket)
2 Tablespoons chopped cilantro
First prepare the Refrito (Ray-fee-toe): Sauté in butter garlic, cumin, tomato, green pepper, onions and annatto for around 5 minutes. Add quinoa and water or stock; cover and boil for 15 minutes. Add potatoes and salt and simmer uncovered for around 20 minutes more or until potatoes are soft.
Before serving stir in cheese and cilantro.
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