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Peruvian Quinoa Soup

Peruvian Quinoa Soup Recipe | Quinoa, veggies and a little spice make this soup PERFECT comfort food. Real food naturally. www.LiveBest.info

Peruvian Quinoa Soup. Quinoa, veggies and a little spice make this humble soup PERFECT comfort food. Real food naturally.

  • Author: Judy Barbe
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Soup
  • Method: stove
  • Cuisine: Peruvian


  • 1 tablespoon canola oil
  • 1 onion, peeled and diced
  • 3 stalks celery, diced
  • 2 carrots, diced
  • 1 clove garlic, minced
  • 1 small jalapeno, minced
  • 1 teaspoon dried ground cumin
  • 1 teaspoon dried leaf oregano
  • 3/4 teaspoon aji amarillo paste or yellow curry powder
  • 1 large potato, diced
  • 1 cup green beans, fresh, frozen or canned, drained
  • 4 cups low-sodium broth, chicken or vegetable
  • 5 cups water
  • 1 cup quinoa, rinsed and drained
  • 1 zucchini, diced
  • ½ lime, juiced
  • 1/2 teaspoon salt
  • 1/4 teaspoons pepper


  1. Heat oil in soup pot. Add onion, celery, and carrots. Cook 15 minutes until softened, but not browned.
  2. Add garlic and jalapeno, cook 1 minute.
  3. Stir in cumin, oregano and curry, cook 1 minute.
  4. Add potato, green beans, water, broth and quinoa. Bring to a boil, cover, and reduce heat to a simmer.
  5. Cook 15-20 minutes until vegetables are just cooked through and quinoa uncurls. Add zucchini and cook 5 minutes.
  6. Just before serving, stir in lime juice. Season with salt and pepper. Serve.


Aji Amarillo is a yellow pepper used in Peruvian cooking for flavor and mild heat. Find it in larger grocery stores buy it online.


Keywords: vegetable soup, is quinoa nutritious, how to cook quinoa, healthy soup