Chupe de Quinua (Quinoa Soup)
Quinoa, also known as "the wheat of the Andes", is commonly used in Peruvian cuisine.
250g quinoa, washed, drained (available in Mercadomunicipal in Curitiba)
3 potatoes, cut in quarters
100g fresh cheese, crumbled (For Curitibanos, Quijo de Minas can be used)
1 red onion, finely diced
2 garlic cloves, mashed
1 cup whole milk
2 tbsp vegetable oil
minced flat-leaf parsley
- In a large sucepan, stir-fry onions and garlic in vegatable oil. Then add 4 cups of water and bring to a boil. Add quinoa and cook for about 10 mins.
- Add peeled and cut potatoes and boil until tender; then add fresh cheese and mik and stir for a few mins.
- Remove from fire, season with salt and sprinkle with parsley.