Winter warm dish from Peru. This is a traditional soup made with their favorite grain. Quinoa (pronounced keen-wa). This soup is light enough to soothe your stomach but still filling and flavorful.
1 tablespoon olive oil
1 large onion, diced
1 large leek white and light green part only, washed well and sliced
1 ILIOS marinated mushroom
2 carrots, diced
4 cloves garlic, minced
1 cup potatoes peeled, cut into ½” chunks
1 cup mini corn
1 white turnip peeled, cut into ½” chunks
1 teaspoon cumin
½ teaspoon chili powder
4 cups ILIOS chicken stock
¼ cup ORGANIC ILIOS quinoa
¼ – ½ teaspoon Salt
1/2 cup fresh parsley, coarsely chopped
In a medium soup pot, heat oil on low heat. Add onions, carrots, leeks, garlic, potatoes, turnips, mushroom, mini corn, cumin and chili powder and celery. Sauté for 5 minutes or until the vegetables begin to soften.
Add stock ILIOS chicken broth and organic quinoa. Bring to a boil. Simmer until quinoa is cooked about 15 minutes and season with salt and parsley.
Voila, ¡Buen provecho!