Peruvian Pork And Quinoa Soup Recipes

PERUVIAN QUINOA SOUP

Steps:

• In a medium soup pot, heat oil on low heat. Add onions, carrots, leeks, and celery. Sauté for 5 minutes or until the vegetables begin to soften.
• Add in the garlic. Sauté 1 minute more.
• Add the sweet potatoes, turnips, cabbage, cumin and chili powder. Stir to coat the vegetables with the spices.
• Sauté 1 minute until spices are fragrant.
• Add stock and quinoa. Bring to a boil. Simmer until quinoa is cooked about 15 minutes.
• Add salt the last 5 minutes of cooking
• Add the parsley. Taste and adjust salt.

PERUVIAN QUINOA STEW

Steps:

• Rinse the quinoa well with cold water. Place the rinsed quinoa and water a in small pot, bring to a boil, then cover and cook medium-low heat for about 15 minutes until soft.
• While the quinoa is cooking, place the onions, garlic and vegetable oil in a soup pot and saute on medium heat for 5 to 8 minutes, or until slightly caramelized.
• Add celery and carrots to the soup pot and cook for an additional 5 minutes, stirring often.
• Add the bell pepper, zucchini, tomatoes, and one cup water or vegetable stock to soup pot. Stir in cumin, chili powder, coriander, cayenne, and oregano to the soup pot. Simmer covered for 10 to 15 minutes or until vegetables are tender.
• Stir in cooked quinoa and salt to taste. Top with cilantro and grated cheese, if desired, and serve immediately.

SOPA DE QUINOA - PERUVIAN QUINOA SOUP RECIPE

Steps:

• Chop the carrot, leek, and celery into pieces, set aside.
• Chop the cabbage into pieces, set aside.
• Pour the water (or stock) into a large cooking pot and bring to a boil. Add the quinoa and boil for 15 to 20 minutes. You'll know the quinoa is cooked when the little "tail" from the seeds has uncurled itself.
• Add the vegetables, garlic and desired seasoning to the same pot which you have just boiled the quinoa in.
• Bring back to a boil and cook until the vegetables are soft (approximately 15 minutes).
• Serve the soup while still steaming hot, sprinkling some fresh cilantro or celery leaves on top. Enjoy!

QUINOA PORK SOUP - SOPA DE QUINUA CON CHANCHO - ECUADOR

Steps:

• Heat the oil in a heavy 4-qt. sauce pan over low heat. Stir in the annatto or paprika, then add the scallions, leeks, tomato, garlic paste, and cumin. Cook, stirring occasionally, for 5 minutes.
• 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.
• Add the water and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.
• Meanwhile, pick through the quinoa to remove any impurities. Place it into a large sieve or a small-holed strainer and immerse the sieve or strainer into a large pot of cold water. Rub the quinoa between your hands until the water is cloudy. Lift the sieve or strainer out and discard the water. Repeat this process until the water remains clear. It is very important to wash the quinoa well, or it will be bitter.
• Bring 1 1/3 c water to a boil. Add quinoa, stir, cover and reduce heat to simmer. It should have absorbed the water in about 10-12 minutes. Remove from heat and fluff a bit with a fork. Set quinoa aside.
• Puree the peanuts or peanut butter with the milk. Set aside.
• Add the potatoes, quinoa, and peanut puree. Partially cover and continue to cook until the potatoes are tender, about 20 minutes.
• Add the peas, basil and cayenne, and cook for a couple of minutes to heat the peas through.
• Taste for seasoning. Serve hot, garnished with the parsley.

PERUVIAN QUINOA STEW....(VEGAN/VEGETARIAN)

Steps:

• Rinse your quinoa really well. Place it in a pot with the water and cook, covered over medium heat, for about 15 minutes or until soft. Set aside.
• While the quinoa cooks, saute the onions and garlic in the oil for about 5 minutes over medium heat.
• Add in the celery and carrots. Continue to cook for about 5 more minutes, stirring often so nothing sticks or burns.
• Add in the bell pepper, zucchini and tomatoes, along with the spices (cumin, chili powder, coriander, cayenne and oregano). Let that blend together for just a few more minutes and then stir in the stock. Cover and simmer for about 15 minutes until the veggies are tender.
• Stir in the cooked quinoa and adjust the salt to taste. Just before serving, stir in the cilantro if you choose, or sprinkle on top.

SPICY PERUVIAN POTATO SOUP

Steps:

• In a large skillet, heat oil over medium-high heat. Add onion and sweet pepper; cook and stir until crisp-tender, 6-8 minutes. Add garlic; cook 1 minute longer. Transfer to a 4- or 5-qt. slow cooker. Add the chicken stock, potatoes, chiles, 1/4 cup cilantro, serrano pepper and seasonings. Cook, covered, on low 4-6 hours, until potatoes are tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to slow cooker. Stir in chorizo and remaining 1/4 cup cilantro; heat through. If desired, serve with sour cream and avocado.

PERUVIAN PORK AND QUINOA SOUP

Steps:

• Preheat the oven to 350 degrees F.
• Season the pork butt generously with salt and pepper. Place the pork in a roasting pan, cover with foil and roast until tender, at least 4 hours. Dice the pork and reserve 4 cups. Set aside the remaining pork for another use.
• Increase the oven temperature to 375 degrees F.
• Add the quinoa and 2 1/2 cups water to a medium saucepan and bring to a boil. Lower to a simmer, cover and cook until tender, about 15 minutes.
• Toss the yams in some of the oil and season with salt and pepper. Roast the yams in the oven until fork-tender, about 25 minutes. Reserve 2 cups and set aside any remaining yam for another use.
• Heat the remaining 1/3 cup oil in a large saucepan over medium heat. Add the carrot, onion and 1 teaspoon of salt and saute until translucent. Add the garlic, coriander and turmeric and cook for 5 minutes on medium heat. Add the stock and bring to a simmer.
• Add the cooked quinoa, the 4 cups pork and 2 cups yams. Adjust the seasoning with salt and white pepper to taste, then add the lime juice and garnish with cilantro.

ORGANIC PERUVIAN QUINOA MUSHROOM SALTADO

Steps:

• Wash mushrooms, then pat dry or let drain for 15 minutes. Remove and discard stems, then slice caps 1/4-inch thick. Set aside.
• Wash quinoa with cold water three times, then let drain for 10 minutes. Combine vegetable oil, quinoa, salt and 1/2 teaspoon garlic paste in a pot on medium heat. Add water to cover quinoa by 1/4 inch and boil until done, about 30 minutes. Remove from heat and set aside.
• Combine soy sauce, vinegar, Yellow Pepper Paste, ginger paste and remaining 1/2 teaspoon garlic paste in small bowl. Mix well and set aside.
• Heat a wok over medium-high heat, then add vegetable oil and heat until smoking-hot. Add mushrooms and stir-fry for 1 minute, then set aside in small bowl.
• Add more oil to the wok and heat until hot, then add red onions and cook for 1 minute. Add tomato and cook for 1 minute, then add three-quarters of the stir-fry cooking sauce and saute for 30 seconds more. Add cooked mushrooms and stir-fry for final 15 seconds. Set half aside. Add half of cooked quinoa and remaining stir-fry sauce to the wok and cook for 1 minute.
• To serve, add all quinoa and pour over all mushroom stir-fry. Garnish with the green onions and cilantro leaves and serve.
• Cut peppers in half and remove seeds and veins.
• Add to a medium pot and cover with cold water. Place over medium heat and bring to a boil, then let peppers boil for 10 minutes. Remove from heat and drain well for 15 minutes. Repeat this step two additional times, starting peppers each time in fresh cold water.
• While still warm, peel off skin. Blend skinless peppers in a blender to create a paste. Let paste cool down, then store in a lidded container in the fridge.