Best 4 Ecuadorean Quinoa And Vegetable Soup Recipes
Embark on a culinary journey to Ecuador with this delectable Quinoa and Vegetable Soup, a symphony of flavors that embodies the country's rich culinary heritage. This hearty and wholesome soup is not just a meal but an experience, inviting you to savor the vibrant colors, textures, and aromas of fresh Andean vegetables, slow-cooked in a savory broth enhanced with the nutty goodness of quinoa. Discover the harmonious blend of tender quinoa, succulent carrots, sweet potatoes, green beans, and peas, all simmered to perfection in a symphony of flavors. Let this soup warm your soul, nourish your body, and transport your taste buds to the heart of Ecuadorian cuisine. Additionally, this article offers a delightful collection of other traditional Ecuadorian recipes, inviting you to explore the diverse culinary tapestry of this South American gem.
Here are our top 4 tried and tested recipes!
CREAMY QUINOA AND VEGETABLE SOUP
This is a very quick and easy soup. Quinoa is a grain found in most health food stores, and many large grocery stores. It is a complete protein containing all 8 amino acids, so serve this soup with a whole-wheat roll for a filling and nutritious lunch.
Provided by PensyGirl
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes
Time 25m
Yield 2
Number Of Ingredients 9
Steps:
- Bring the beef broth, water, and quinoa to a boil in a saucepan. Reduce heat to medium, cover, and cook 5 minutes. Stir in the green onions, mushrooms, green beans, and tarragon; continue cooking until the green beans are tender, about 5 minutes. Stir in the evaporated milk, and season to taste with salt and pepper. Simmer 2 more minutes until heated through.
Nutrition Facts : Calories 320.9 calories, Carbohydrate 45.9 g, Cholesterol 20.3 mg, Fat 8.9 g, Fiber 8.1 g, Protein 17.1 g, SaturatedFat 3.8 g, Sodium 1350.2 mg, Sugar 10.5 g
QUINOA AND VEGETABLE SOUP
This is a hearty soup with lots of vegetables and kidney beans. Quick and easy.
Provided by GIMESUN
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h15m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil and butter in a large pot or Dutch oven over medium heat; cook and stir onion, garlic, carrot, and celery until softened, 5 to 10 minutes. Add parsley, basil, bay leaf, thyme, chicken broth, and tomatoes; bring to a boil. Reduce heat and simmer until heated through, 10 minutes.
- Stir cabbage, kidney beans, and quinoa into the soup. Cover and simmer until quinoa is tender, 30 minutes. Garnish each serving with Parmesan cheese.
Nutrition Facts : Calories 279.7 calories, Carbohydrate 31.8 g, Cholesterol 23.5 mg, Fat 12.4 g, Fiber 8.5 g, Protein 11.6 g, SaturatedFat 4.3 g, Sodium 1922.7 mg, Sugar 6.9 g
ECUADOREAN QUINOA AND VEGETABLE SOUP
I have tried several recipes using quinoa and never liked any of them until this one. It is important to rinse this grain very, very well to get rid of the bitter taste. This is an adapted Moosewood recipe.
Provided by ratherbeswimmin
Categories Grains
Time 1h15m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the quinoa very well in a fine mesh strainer under running water; set aside to drain.
- Heat the oil in a large soup pot.
- Add in the onions and salt; cover and cook over medium heat for 5 minutes--stir every now and then.
- Add in the drained quinoa, potatoes, bell pepper, coriander, cumin, oregano, pepper, vegetable stock, and tomatoes; stir to combine.
- Cover and bring to a boil; lower heat and simmer for 10 minutes.
- Add in the zucchini; cover and let simmer for 15-20 minutes or until the vegetables are tender.
- Add in the lemon juice; stir to combine.
- Serve.
QUINOA SOUP FROM ECUADOR
My friend from Ecuador made it for us and I tried to replicate it with much success. It's now one of my favorite soup to make. If you like a creamier soup, you can make it with 3 cups soy milk and 1 cup water.
Provided by Dina Cohen
Categories Grains
Time 25m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Rinse quinoa 3 times and drain well.
- Saute the onion in the olive oil for 5 minutes. Add the salt and cumin.
- Add the quinoa, potatoes, tomatoes, water and soy milk.
- Bring to a boil for about 5 minutes, then cover and let simmer until potatoes are tender.
- You may add water or milk if necessary.
Nutrition Facts : Calories 393.5, Fat 10.4, SaturatedFat 1.4, Sodium 844.6, Carbohydrate 65.4, Fiber 8.4, Sugar 4.2, Protein 12.4
Tips:
- Use a variety of vegetables. This will give your soup a more complex flavor and texture. Some good choices include carrots, celery, onions, potatoes, and tomatoes.
- Don't overcook the vegetables. You want them to be tender, but not mushy. Cook them until they are just tender when pierced with a fork.
- Add some protein to your soup. This will make it a more filling and satisfying meal. Some good options include chicken, beef, fish, or beans.
- Season your soup to taste. Add salt, pepper, and other spices to taste. You can also add a bit of acidity, such as lemon juice or vinegar, to brighten the flavor.
- Serve your soup with a side of bread or crackers. This will help to soak up the broth and make the meal more satisfying.
Conclusion:
Ecuadorean quinoa and vegetable soup is a delicious and healthy meal that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a hearty and flavorful soup, give this Ecuadorian recipe a try!
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