Quinoa can already be found in many kitchens. And rightly so as it is one of the seeds known as superfoods as it is an important source of nutrition with many benefits. Quinoa can be eaten, for example, as a substitute for rice, in salads, but also as a kind of porridge. Quinoa soup is also delicious, which they love in Ecuador. Think of a well-filled vegetable soup with carrot, coriander, avocado, peas and lima beans or a hearty variant with potato and tender beef. The quinoa actually replaces the rice or vermicelli. Here is a recipe for Ecuadorian Quinoa soup.
Servings:6
Difficulty:Easy
Preparation Time:40 minutes
Ingredients:
1 cup Quinuo
1 Carrot
½ cup Spring Onion (chopped)
4 potatoes
3 garlic cloves (finely chopped)
3 tbsp. Achiote oil
1 leaf of the cabbage
1 tsp. Peanut paste
2 pounds Pork Chops
3 sprigs of coriander
1 scoop Hot chili
Salt, pepper and cumin to taste
Preparation:
Cook the chops with half the garlic, onion and carrot, and coriander sprigs. Reserve the stock. Cut the pork from the chops into cubes. Place the achiote oil in a pan over medium heat; add the remaining onion and garlic and finally the cooked pork cubes. Add the rest of the carrot, peeled and cut into small dice; the potatoes peeled and diced. Top it with the pork stock. Wash the quinoa very carefully with plenty of running water and several times and add it to the soup. Let it cook for about 20 minutes. Add the hand-cut cabbage leaves. Add the hot chili and the remaining coriander sprigs. Let it cook for 20 minutes. Remove the sprigs of coriander and the hot chili. Add the peanut paste and stir the mass. Season with salt, pepper and cumin and serve warm.
