This Peruvian-style soup cooks quinoa in a vegetable broth with aji warmth for a grainy Andean-inspired bowl.
12 min prep 18 min cook
Keeps the screen on · step-by-step guide · built-in timer
Rinse 1 cup quinoa in a sieve, then dice the potato and carrot.
Turn the vegetables in the pot for 4 minutes.
Add 1 tablespoon aji amarillo paste and stir for 1 minute.
Add the quinoa and 5 cups water, then cook for 15 minutes.
Take the soup off the heat when the quinoa rings open so the grains do not burst and turn mushy.
💡 Tip: Rinsing the quinoa removes the soapy note in the soup.
🍽️ Serving suggestion: Serve the soup hot with lime wedges and cilantro.
~164
kcal calories
6
g protein
25
g carbs
4
g fat
1.1g
Sugar
4.8g
Fiber
25.4mg
Sodium
0.4g
Saturated fat
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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