A nutritious, hearty quinoa soup with cooked turkey or chicken, vegetables, and Peruvian flavors... It's a great way to use leftover Thanksgiving turkey or rotisserie chicken, and can be on your table in about 35 minutes!
Prep time: PT10M
Cook time: PT25M
Total time: PT35M
Rating
5 stars (2 reviews)
Keywords
Peruvian quinoa soup, sopa de quinoa, sopa de quinoa con pollo
Ingredients
2 cups cooked chicken or turkey (cubed or shredded)
2 teaspoons oil
1 medium onion (chopped)
2 stalks celery (small dice)
3 cloves garlic (minced)
1 1/2 teaspoons ground cumin
1 tablespoon ají amarillo paste (or 2 if you like the heat!)
4 cups chicken broth (may need additional to finish!)
3/4 cup dried quinoa (cooked according to package instructions)
4 cups baby spinach leaves (packed)
1 teaspoon salt +/- (if broth is salty, you may want less)
fresh ground pepper and sea salt (to taste)
garnishes (avocado, lime wedges, cilantro)
Categories
Main Dish/Soups and Stews
Main Dishes
Cuisine
Peruvian
Steps
Over medium heat, add a drizzle of oil, and the onion and celery. Sauté until onion starts to show some color, and celery is almost tender.
Add garlic, cumin, and ají amarillo paste. Cook about 1-2 minutes until fragrant.
Add broth, bay leaves, oregano, sweet potato, and carrots. Bring to a simmer, then cover. While the soup simmers, prepare quinoa according to package instructions. After about 20 minutes simmering, check the vegetables. They should be tender or nearly tender.
Stir in cubed chicken, cooked quinoa, and fresh spinach. Cover, and cook an additional 5 minutes to heat everything through.
Ladle into bowls, and garnish as desired.
Nutitrion
Serving Size: 1 serving
Calories: 324 kcal
Carbohydrates: 29 g
Protein: 30 g
Fat: 7 g
Reviews
Mark on 2023-11-07 (5 stars): This is an improvement over most quinoa soups, in the sense that it's a one-dish meal rather than a starter course. This is a really common way to have quinoa in Peru.
