Ingredients with Measurements:
- 1 cup quinoa
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 2 cups chopped mushrooms
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 cups vegetable broth
- 2 cups cooked white beans
- 1/2 cup chopped fresh cilantro
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Rinse the quinoa in a fine-mesh strainer and set aside.
2. In a large pot, heat the olive oil over medium heat.
3. Add the onion and garlic and sauté for 2-3 minutes, until softened.
4. Add the bell peppers and mushrooms and cook for 5-7 minutes, until the mushrooms release their liquid and the peppers are tender.
5. Add the cumin, smoked paprika, oregano, salt, and black pepper and stir to combine.
6. Add the vegetable broth and quinoa and bring to a boil.
7. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, until the quinoa is tender and the soup has thickened.
8. Stir in the cooked white beans and cilantro and cook for another 5 minutes, until heated through.
9. Serve hot.
Time:
Preparation time: 15 minutes
Cooking time: 35 minutes
5. Temperature:
Medium heat for sautéing, low heat for simmering.
Serving size:
Makes 4-6 servings.
Nutritional information:
Per serving (based on 4 servings):
Calories: 345
Fat: 6g
Carbohydrates: 60g
Fiber: 14g
Protein: 17g
Substitutions for ingredients:
- You can use any type of mushrooms you like in this recipe.
- If you don't have vegetable broth, you can use chicken or beef broth instead.
- You can use any type of white beans you like, such as cannellini or navy beans.
- If you don't have fresh cilantro, you can use parsley or scallions instead.
Variations:
- You can add other vegetables to this soup, such as carrots, celery, or zucchini.
- You can add a can of diced tomatoes for a more tomato-based soup.
- You can add a diced jalapeño pepper for some heat.
- You can use different spices to change the flavor, such as chili powder or coriander.
Tips and tricks:
- Make sure to rinse the quinoa before using it to remove any bitterness.
- You can cook the quinoa separately and add it to the soup at the end if you prefer.
- If the soup is too thick, you can add more broth or water to thin it out.
- This soup can be made ahead of time and reheated later.
Storage instructions:
Store any leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot on the stove over medium heat until heated through.
Presentation ideas:
Serve the soup in bowls with a sprinkle of chopped cilantro on top.
Garnishes:
Chopped cilantro, sliced avocado, or a dollop of sour cream.
Pairings:
This soup pairs well with crusty bread or cornbread.
Suggested side dishes:
A simple green salad or roasted vegetables.
Troubleshooting advice:
- If the soup is too thick, add more broth or water to thin it out.
- If the quinoa is not cooked through, add more liquid and continue simmering until tender.
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:
Locro is a traditional South American stew made with corn, beans, and meat or vegetables. Quinoa is a staple grain in South America and is often used in soups and stews.
Flavor profiles:
This soup is savory and slightly smoky from the paprika, with a hint of spice from the cumin.
Serving suggestions:
Serve this soup as a main dish for lunch or dinner.
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Region: Peruvian