Quinoa Soup with Pork Recipe

Name: Quinoa Soup with Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 teaspoon ground annatto or sweet paprika; 1/2 cup chopped scallions (white part and 1 inch of the green); 1 cup finely chopped leeks (white part and 1 inch of the green), washed well; 1 medium-size ripe but firm tomato (5 to 6 ounces), peeled and chopped; 4 cloves garlic, mashed into a paste; 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground cumin; 3/4 pound lean pork from the leg or shoulder, trimmed of fat and cut into 1/2-inch cubes; 6 cups hot water; 1 pound boiling potatoes, peeled and cut into 1-inch cubes; 3/4 cup raw quinoa, cooked; 1/4 cup unsalted dry-roasted peanuts or natural peanut butter pureed with 1 cup milk; 1 cup frozen peas; 8 large fresh basil leaves, chopped; Pinch of cayenne pepper; Minced fresh parsley leaves for garnish

Servings: persons

2 tablespoons olive oil
1 teaspoon ground annatto or sweet paprika
1/2 cup chopped scallions (white part and 1 inch of the green)
1 cup finely chopped leeks (white part and 1 inch of the green), washed well
1 medium-size ripe but firm tomato (5 to 6 ounces), peeled and chopped
4 cloves garlic, mashed into a paste
1 teaspoon salt and 1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
3/4 pound lean pork from the leg or shoulder, trimmed of fat and cut into 1/2-inch cubes
6 cups hot water
1 pound boiling potatoes, peeled and cut into 1-inch cubes
3/4 cup raw quinoa, cooked
1/4 cup unsalted dry-roasted peanuts or natural peanut butter pureed with 1 cup milk
1 cup frozen peas
8 large fresh basil leaves, chopped
Pinch of cayenne pepper
Minced fresh parsley leaves for garnish

1
Heat the oil in a heavy 4-quart saucepan over low heat.
2
Stir in the annatto, then add the scallions, leeks, tomato, garlic paste, and cumin and cook, stirring occasionally, for 5 minutes.
3
Increase the heat to medium, add the pork cubes, and cook for a couple of minutes, tossing so they are well coated with the vegetable mixture.
4
Add the water and bring to a boil.
5
Cover, reduce the heat to low, and simmer for 45 minutes.
6
Add the potatoes, quinoa, and peanut puree.
7
Partially cover and continue to cook until the potatoes are tender, about 20 minutes.
8
Add the peas, basil, and cayenne and cook for a couple of minutes to heat the peas through.
9
Taste for salt and black pepper.
10
Serve hot, garnished with the parsley.

555

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.

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

You need 17 ingredients. The key ingredients include: 2 tablespoons olive oil, 1 teaspoon ground annatto or sweet paprika, 1/2 cup chopped scallions (white part and 1 inch of the green), 1 cup finely chopped leeks (white part and 1 inch of the green), washed well, and more.

Yes, Quinoa Soup with Pork 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.

Quinoa Soup with Pork

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