Sopa De Quinoa
Ingredients
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
&w=3840&q=75){kind=small}
- 1 cup quinoa
- 2 tbsp vegetable oil
- 1 cup onion – finely chopped (~1 medium onion)
- 1 cup carrot – diced small (~2.5 medium carrots)
- 1/2 cup celery – diced small
- 3 cloves garlic – minced
- 1 tsp ground cumin
- 1 tsp dried oregano
- 8 cups vegetable broth
- 1 leaf bay
- 12 ounces potatoes – peeled and diced small (~2 medium potatos)
- 1 cup peas (frozen)
- 1 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 2 tbsp parsley – chopped (for serving)
Instructions
1. Place the quinoa in a fine-mesh strainer and rinse under cold water until it runs clear, 1–2 minutes; drain well.
2. Warm the vegetable oil in a large pot over medium heat until shimmering, about 1 minute. Add the onion, carrot, and celery; cook, stirring, until softened and lightly golden, 6–8 minutes. Stir in the garlic, ground cumin, and dried oregano; cook until fragrant, 30–60 seconds.
3. Add it to the pot and stir to coat; toast over medium heat until it smells lightly nutty, 2–3 minutes.
4. Pour in the vegetable broth, add the bay leaf and potatoes, and bring to a boil over high heat. Reduce to a gentle simmer; cover partially and cook until the potatoes are tender and the grains show their visible tails, 15–20 minutes.
5. Stir in the peas (frozen) and the kosher salt and black pepper; simmer until the peas are bright and tender, 3–5 minutes. Remove the bay leaf.
6. Turn off the heat and let the soup rest 5 minutes to settle. Ladle into bowls and top with parsley. Serve hot.
Sopa de quinoa is a light yet nourishing Andean soup built around quinoa, the tiny seed that cooks into tender pearls with a gentle bite. The broth is aromatic rather than spicy, layered with a simple sofrito of onion, carrot, and celery, and rounded out with potatoes and sweet green peas. Cumin and oregano bring a warm, herbal depth that complements quinoa’s natural nuttiness, making a bowl that is comforting, wholesome, and satisfying without heaviness.
Rooted in Bolivia’s high-altitude kitchens, the soup reflects centuries of cooking with hardy native crops that thrive on the Altiplano. Quinoa, long cultivated around Lake Titicaca, has been a staple since pre-Columbian times and remains central to everyday meals. Sopa de quinoa appears in home kitchens, market stalls, and comedor menus across La Paz, Oruro, and Potosí, with local touches that might add dairy, charque, or regional herbs, but always keep quinoa at the heart of the dish.