Known as sopa de quinua in the Peruvian Andes, this soup combines quinoa with carrots and potatoes and is brightened with fresh cilantro. Because it contains no dairy, it can be frozen and set aside as a ready meal for midweek.
Heat the olive oil in a pot and cook the onion and garlic until lightly browned. Add the carrots and potatoes and cook for 3 minutes more.
Add the rinsed quinoa, vegetable broth, cumin, and salt, then bring to a boil.
Reduce the heat, leave the lid slightly ajar, and simmer the soup for 25 minutes, until the vegetables and quinoa are tender.
Remove from the heat, sprinkle with fresh cilantro, and serve hot.
If you do not rinse the quinoa before adding it, the soup may have a slightly bitter taste; do not skip rinsing.
Sebze suyu bulamadığım için tavuk suyu kullandım, çorbaya daha derin bir tat kattı ve kinoa da o suyla güzelce yumuşadı. Kişniş sevmeyen eşim için son anda maydanozla değiştirdim, yine de lezzetli oldu.
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