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
Rinse the quinoa in a sieve and cut the carrot and potato into small cubes.
Boil the vegetables in a pot with 1 liter water for 10 minutes.
Add the quinoa and cook for 18 minutes, until the grains open.
Finely chop the aji pepper and add it to the soup.
Boil the soup for 4 more minutes and serve hot.
💡 Tip: Rinsing the quinoa beforehand reduces its slightly bitter surface taste.
🍽️ Serving suggestion: Serve immediately in hot soup bowls with lemon wedges and fresh cilantro.
~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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