Peruvian Quinoa Soup

Serves 6. Prep time: 45 minutes.

2 tablespoons vegetable oil
2 cups diced yellow onion
1 cup diced carrots
1 poblano pepper, seeded and diced
3 tablespoons minced garlic
1 teaspoon dried oregano
2 medium red potatoes, diced
1 15-ounce can diced tomatoes
4 cups vegetable broth
2 cups water
½ cup uncooked quinoa, rinsed thoroughly
1 cup corn kernels
¾ cup diced zucchini
Salt and black pepper to taste
2 tablespoons roughly-chopped fresh cilantro


In a large soup pot, heat the oil over medium-high heat and sauté the onion, carrots and peppers for 5 minutes until softening, then add the garlic and oregano and sauté for one minute. Add the potatoes, tomatoes, broth and water and bring to a boil. Reduce to a simmer and stir in the quinoa. Cook the soup for 10 minutes, stirring occasionally. Add the corn and zucchini and simmer another 5 to 10 minutes until everything is tender and the quinoa is translucent. Season with salt and black pepper and stir in the cilantro before serving.

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