Wednesday, September 06, 2006

Chupe de Quinua (Quinoa Soup)


Quinoa, also known as "the wheat of the Andes", is commonly used in Peruvian cuisine.

Ingredients:
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

Method:
  1. 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.
  2. Add peeled and cut potatoes and boil until tender; then add fresh cheese and mik and stir for a few mins.
  3. Remove from fire, season with salt and sprinkle with parsley.
(Recipe from "Peruvian Cooking, basic recipes")

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4 Comments:

Anonymous Anamana said...

Yummy! I came across this linked on 101cookbooks.com. I just have one question: do you have any advice on what cheese to use?

12:17 PM  
Anonymous mollybee01 said...

It might be referring to something like Mexican "queso fresco." (http://www.gourmetsleuth.com/mexicancheeses.htm). I just returned from Peru myself, and the cheese used in this soup when I encountered it reminded me of feta.

12:29 PM  
Blogger claudia said...

In Brazil, I used a type of cheese called "queijo de minas al fresco"(Fresh Cheese from Minas).

I think feta would be a good alternative as well.

4:48 PM  
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