Sopa de Quinua — Andean Quinoa Soup

Ingredients

• ¾ cup quinoa, rinsed well
• 2 Carrot, diced
• 2 Potato, diced
• 1 onion + 3 cloves garlic
• 1 tomato, chopped
• 1 tsp cumin + 1 tsp oregano + ½ tsp turmeric
• 6 cups stock
• ½ cup peas or corn
• Cilantro + lime + crumbly cheese (optional)

Method

1. Soften the onion and garlic in oil; add the tomato, cumin, oregano, and turmeric and cook 3 minutes into a quick aderezo base.
2. Add the stock, quinoa, Carrot, and Potato. Simmer 20 minutes.
3. The quinoa will uncurl its little tails and quietly thicken the broth — the Andean signal that lunch is近 close.
4. Add the peas for the final 3 minutes; season well.
5. Cilantro, lime, and cheese over each bowl. This soup raised half the Andes; it'll handle your Wednesday.