Cristina’s Mom yummy Quinoa Soup

Posted: January 24, 2010 by Cristina Proano-Carrion

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, “Quinoa 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 Ingredients 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. Buen Provecho!     Related Articles Healthy Pumpkin Protein Smoothie with Ginger Essential Oil Iced Tea with Ginger Essential Oil Love-ly Chocolate Lavender Truffles Decadent Chocolate-Rose Mousse