Recipe by Dina Cohen
My friend from Ecuador made it for us and I tried to replicate it with much success. It's now one of my favorite soup to make. If you like a creamier soup, you can make it with 3 cups soy milk and 1 cup water.
Top Review by Serah B.
Wow, this was such an amazing soup and so simple to put together! I needed a fast recipe for a potluck, and this came together in under 30 minutes. The flavor was surprisingly complex for how few ingredients are needed! I made a few minor changes/additions: I added a little white wine as I was sauteing the onions; used almond milk rather than soy; added two extra cups water with two extra tsps vegetable broth powder to make it less thick; I didn't quite have a whole cup of quinoa, so I added about 1/4 cup red lentils; used a can of diced tomatoes rather than fresh. Yum, yum, yum! Thank you for posting this!
- 1 cup raw quinoa
- 1 big onion, chopped
- 2 teaspoons salt
- 3 tablespoons olive oil
- 2 tomatoes, peeled and cubed
- 1 vegetable bouillon cube
- 6 potatoes, cubed
- 2 teaspoons cumin
- 1 teaspoon black pepper
- 2 cups water
- 2 cups soymilk
Directions See How It's Made
- Rinse quinoa 3 times and drain well.
- Saute the onion in the olive oil for 5 minutes. Add the salt and cumin.
- Add the quinoa, potatoes, tomatoes, water and soy milk.
- Bring to a boil for about 5 minutes, then cover and let simmer until potatoes are tender.
- You may add water or milk if necessary.