Wednesday, September 06, 2006

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

  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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Anonymous Anamana said...

Yummy! I came across this linked on 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." ( 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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