Colca Cañon Quinoa Soup Recipe

Name: Colca Cañon Quinoa Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Quinoa; 1.5 cups white quinoa, rinsed in a mesh strainer under cold water for 1-2 minutes; 3 cups cold water; 1 bay leaf; 1 teaspoon vegetarian beef or vegetable broth powder; Soup; 3 medium carrots, diced; 1 medium onion, diced; 3 cloves of garlic, minced; 2 tablespoons olive oil; 1 pound bag of frozen chopped kale (or one 10 oz box, defrosted); 6 cups vegetable stock or boxed broth; 8 ounces cotija cheese (OR queso duro blanco), diced and set aside; 1 small lime, cut in wedges

Servings: persons

Quinoa
1.5 cups white quinoa, rinsed in a mesh strainer under cold water for 1-2 minutes
3 cups cold water
1 bay leaf
1 teaspoon vegetarian beef or vegetable broth powder
Soup
3 medium carrots, diced
1 medium onion, diced
3 cloves of garlic, minced
2 tablespoons olive oil
1 pound bag of frozen chopped kale (or one 10 oz box, defrosted)
6 cups vegetable stock or boxed broth
8 ounces cotija cheese (OR queso duro blanco), diced and set aside
1 small lime, cut in wedges

1
["Use your favorite method to cook the quinoa. I dump everything into my programable rice cooker and use the ""quick cooking"" setting, fluffing it when the timer goes off.
2
If you are cooking it stovetop: after rinsing the quinoa put it in a large sauce pan and add the water and bay leaf. Bring to a boil and then add the broth powder. Stir and turn down the heat to a simmer. Cover and cooker for another 15 minutes. Remove from heat and turn off the stove. After 5-7 minutes uncover and fluff the quinoa as you would rice.
3
Set aside and keep covered until ready to add to the soup.", "In your soup pot (4 qt or larger), heat the olive oil over medium heat. Cook the carrots and onion until soft, then add the garlic. Stir often. Cook until the onion is translucent and just starting to brown (about 15 minutes).", "Add the stock/broth to the onion mixture in the soup pot and bring up to a simmer.", "Once the broth is simmering, add the bag of frozen kale and let the soup heat up until it's just starting to bubble around the edges again.", "Add the quinoa.", "Turn off the heat and add the diced cotija cheese and serve immediately. OR you can just top what you want to eat immediately with cheese and let it cool before adding the cheese to pint jars of soup (this soup travels well for lunches and freezes well -minus the cheese- too)."]

412

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Quinoa, 1.5 cups white quinoa, rinsed in a mesh strainer under cold water for 1-2 minutes, 3 cups cold water, 1 bay leaf, and more.

Yes, Colca Cañon Quinoa Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Colca Cañon Quinoa Soup

How did you like this recipe?

Frequently Asked Questions