Quinoa has earned its place as a superfood in kitchens worldwide, thanks to its nutrient-dense profile and versatility. Enjoy it as a rice alternative, in fresh salads, or as a comforting porridge. In Ecuador, it's the heart of a beloved quinoa soup—a robust vegetable-packed broth featuring carrots, coriander, avocado, peas, lima beans, potatoes, and tender beef. Quinoa steps in seamlessly for rice or noodles. As someone who's explored Andean cuisines extensively, I can attest to its warming appeal. Here's our tested recipe for genuine Ecuadorian Quinoa Soup.
Servings: 6
Difficulty: Easy
Preparation Time: 40 minutes
Ingredients:
1 cup Quinoa
1 Carrot
½ cup Spring Onion (chopped)
4 Potatoes
3 Garlic Cloves (finely chopped)
3 tbsp. Achiote Oil
1 Cabbage Leaf
1 tsp. Peanut Paste
2 pounds Pork Chops
3 Sprigs Coriander
1 Hot Chili
Salt, Pepper, and Cumin to Taste
Preparation:
Cook the pork chops with half the garlic, spring onion, carrot, and coriander sprigs. Reserve the stock and cube the pork. In a pan over medium heat, warm the achiote oil; sauté the remaining onion, garlic, and cubed pork. Add diced carrot and peeled, diced potatoes. Pour in the pork stock. Rinse the quinoa thoroughly under running water several times, then add to the soup. Simmer for about 20 minutes. Stir in hand-cut cabbage leaves, hot chili, and remaining coriander sprigs. Cook another 20 minutes. Remove coriander sprigs and chili. Stir in peanut paste. Season with salt, pepper, and cumin. Serve warm.
