Quinoa Soup From Ecuador Recipes

Steps:

• Rinse quinoa 3 times and drain well.
• Saute the onion in the olive oil for 5 minutes. Add the salt and cumin.
• Add the quinoa, potatoes, tomatoes, water and soy milk.
• Bring to a boil for about 5 minutes, then cover and let simmer until potatoes are tender.
• You may add water or milk if necessary.

Steps:

• Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
• Heat the oil in a large soup pot.
• Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
• Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
• Cover and bring to a boil; lower heat and simmer for 10 minutes.
• Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
• Add in the lemon juice; stir to combine.
• Serve.

Steps:

• Heat the olive oil in a large pot over medium-high heat. Add the onion, celery, carrots and Cajun seasoning and cook, stirring occasionally, until the vegetables are slightly soft, about 4 minutes.
• Stir in the quinoa, then add the chicken broth, 3 cups water, 1/2 teaspoon salt, and pepper to taste. Partially cover and bring to a simmer, then reduce the heat to medium and cook until the quinoa starts to soften, about 12 minutes. Add the broccoli and cook, uncovered, until just tender, about 5 minutes. Add the chicken and stir to warm through. Season with salt and pepper.
• Ladle the soup into bowls. Top with the sour cream and Cajun seasoning to taste.

Steps:

• Heat the oil in a heavy 4-qt. sauce pan over low heat. Stir in the annatto or paprika, then add the scallions, leeks, tomato, garlic paste, and cumin. Cook, stirring occasionally, for 5 minutes.
• Increase the heat to medium, add the pork cubes and cook for a couple of minutes, tossing so they are well coated with the vegetable mixture.
• Add the water and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.
• Meanwhile, pick through the quinoa to remove any impurities. Place it into a large sieve or a small-holed strainer and immerse the sieve or strainer into a large pot of cold water. Rub the quinoa between your hands until the water is cloudy. Lift the sieve or strainer out and discard the water. Repeat this process until the water remains clear. It is very important to wash the quinoa well, or it will be bitter.
• Bring 1 1/3 c water to a boil. Add quinoa, stir, cover and reduce heat to simmer. It should have absorbed the water in about 10-12 minutes. Remove from heat and fluff a bit with a fork. Set quinoa aside.
• Puree the peanuts or peanut butter with the milk. Set aside.
• Add the potatoes, quinoa, and peanut puree. Partially cover and continue to cook until the potatoes are tender, about 20 minutes.
• Add the peas, basil and cayenne, and cook for a couple of minutes to heat the peas through.
• Taste for seasoning. Serve hot, garnished with the parsley.

Steps:

• Bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes.
• Heat 1 teaspoon olive oil in a Dutch oven over medium-high heat. Add chicken; season with salt and pepper. Cook and stir until chicken is no longer pink in the center, about 5 minutes. Transfer chicken to a plate.
• Heat remaining 1 teaspoon olive oil in the Dutch oven over medium heat. Add onion, carrots, celery, red bell pepper, yellow bell pepper, and garlic; cook and stir until soft, about 10 minutes.
• Pour chicken broth into the Dutch oven. Add spinach leaves, marjoram, oregano, basil, and bay leaf. Bring to a boil; reduce heat and simmer until flavors combine, about 10 minutes. Stir in cooked quinoa. Return chicken to the Dutch oven; cook until heated through, about 2 minutes.
• Dissolve cornstarch in 1/4 cup cold water in a small bowl. Pour slowly into the Dutch oven; cook, stirring occasionally, until soup thickens, about 1 minute.

Steps:

• Heat butter in pot over medium heat; cook and stir onion, sweet potato, red bell pepper, celery, zucchini, jalapeno pepper, and garlic in the melted butter until vegetables are softened, about 10 minutes.
• Stir vegetable stock, quinoa, cumin, oregano, salt, black pepper, and cayenne pepper into vegetable mixture; bring to a boil. Reduce heat, cover pot, and simmer soup until quinoa is tender, 10 to 15 minutes. Stir peanut butter into soup and simmer until flavors have blended, about 20 more minutes.

Steps:

• Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
• Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.