Peruvian Quinoa Soup

Banner Image: 
Peruvian Quinoa Soup


Prep time45 minutes
Cooking time
Total time45 minutes


Serve with empanadas, the traditional Central and South American savory turnovers, or add 1 to 2 cups of cooked, chopped chicken to the soup for an easy one-pot meal.


2 tablespoons
vegetable oil
2 cups
onion, yellow (diced)
1 cup
carrot (diced)
pepper, poblano (seeded and diced)
3 tablespoons
garlic (minced)
1 teaspoon
oregano, dried
potato, red (medium, diced)
15 ounces
tomato (diced)
4 cups
stock, vegetable
2 cups
1/2 cup
quinoa (uncooked, rinsed)
1 cup
3/4 cup
zucchini (diced)
salt (to taste)
black pepper, ground
2 tablespoons
cilantro (roughly chopped)


In a large soup pot, heat the oil over medium-high heat and sauté the onion, carrots and peppers for 5 minutes until softening, then add the garlic and oregano and sauté for one minute. Add the potatoes, tomatoes, broth and water and bring to a boil. Reduce to a simmer and stir in the quinoa. Cook the soup for 10 minutes, stirring occasionally. Add the corn and zucchini and simmer another 5 to 10 minutes until everything is tender and the quinoa is translucent. Season with salt and black pepper and stir in the cilantro before serving.


Posted with permission from Find more recipes and information about your food and where it comes from at