This Peruvian soup cooks quinoa with vegetables and aji pepper, creating a nourishing bowl with gentle heat and lively grain texture.
10 min prep 20 min cook 33 min rest
Keeps the screen on · step-by-step guide · built-in timer
Chop the vegetables small.
Cook quinoa and vegetables with 1 liter of water for 18 minutes.
Add ají pepper and serve hot.
Ají biberini ince doğrayıp çorbaya katın.
Çorbayı 4 dakika daha kaynatıp sıcak servis edin.
💡 Tip: Washing quinoa beforehand reduces the bitter surface taste.
🍽️ Serving suggestion: Serve hot.
~154
kcal calories
6
g protein
22
g carbs
4
g fat
0.9g
Sugar
3.9g
Fiber
12.4mg
Sodium
0.3g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (75%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Moderate satiety, fine between meals
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