Ingredients with Measurements:
- 1 cup quinoa
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 4 cups chicken broth
- 1 cup frozen peas
- 1 cup chopped carrots
- 1 cup chopped potatoes
- 1 cup chopped cilantro
- 1 lime, juiced
Special equipment needed: None
Step-by-step instructions:
1. Rinse the quinoa in cold water and drain.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onion and garlic and cook until softened, about 5 minutes.
4. Add the cumin, paprika, and salt and cook for another minute.
5. Add the quinoa and chicken broth and bring to a boil.
6. Reduce the heat to low and simmer for 15 minutes.
7. Add the peas, carrots, and potatoes and simmer for another 10 minutes.
8. Add the cilantro and lime juice and stir to combine.
9. Serve hot.
30-40 minutes
Temperature: Medium heat
Serving size: 4-6 servings
Nutritional information:
- Calories: 250
- Fat: 4g
- Carbohydrates: 45g
- Protein: 10g
- Fiber: 7g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Frozen corn can be used instead of peas.
- Sweet potatoes can be used instead of regular potatoes.
Variations:
- Add diced chicken or shrimp for a protein boost.
- Use different vegetables, such as zucchini or bell peppers.
- Add a diced jalapeno for some heat.
Tips and tricks:
- Rinse the quinoa well to remove any bitterness.
- Use fresh cilantro for the best flavor.
- Add more broth if the soup is too thick.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in a pot over medium heat until heated through.
Presentation ideas:
- Serve in bowls with a lime wedge on the side.
Garnishes:
- Chopped cilantro
- Sliced avocado
- Sour cream
Pairings:
- Serve with crusty bread or tortilla chips.
Suggested side dishes:
- Green salad
- Roasted vegetables
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
Food safety advice:
- Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Aguadito de Quinua is a traditional Peruvian soup that dates back to the Inca Empire.
Flavor profiles:
- Earthy from the quinoa
- Savory from the chicken broth and spices
- Bright from the lime juice and cilantro
Serving suggestions:
- Serve as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Peruvian
Taste: Savory, Tangy, Herbaceous, Citrusy, Spicy