Rating: 3.5 stars 3.6
52 Ratings
  • 5 star values: 6
  • 4 star values: 28
  • 3 star values: 13
  • 2 star values: 3
  • 1 star values: 2

I had never heard of quinoa until I went to Peru and discovered a delicious, traditional soup. There are a lot of ingredients, but it is worth the work!

Recipe Summary

prep:
35 mins
cook:
25 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the vegetable oil in a large pot on medium-high heat. Stir in the quinoa, carrot, celery, onion, bell pepper, and garlic. Cook for a few minutes, until lightly browned, stirring frequently.

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  • Pour in the chicken broth, water, tomatoes, and cabbage. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before servings.

Nutrition Facts

133 calories; protein 4.9g; carbohydrates 20.1g; fat 4g; cholesterol 3.5mg; sodium 893.2mg. Full Nutrition
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