Quinoa Soup is an iconic dish from the rich culinary heritage of the Andes. This ancient recipe has roots dating back to pre-Columbian times and reflects centuries of tradition. Quinoa, often referred to as “the mother of all grains” by the Incas, remains an essential part of Peruvian culture today.

This post dives into how to make a version of Peruvian Quinoa Soup, even if you’re missing some ingredients. Spoiler: it’s still incredibly delicious! But first, we need to talk about why quinoa sometimes has a bitter taste and how to fix that.

How to Remove Quinoa’s Bitter Taste?

Quinoa has a natural coating called saponin, which gives it a bitter taste if not properly cleaned. Saponins are a type of surfactant found in many plants, and their role is to protect the seed from pests. While some store-bought quinoa comes pre-rinsed, it’s still a good idea to wash it thoroughly at home.

Rinse the quinoa under cold water for a few minutes until the water runs clear. If you want to go the extra mile, you can soak it for 30 minutes before rinsing. This step ensures you remove most of the bitterness, leaving you with quinoa ready to cook!

Personalizing Peruvian Quinoa Soup

I first made this soup when a client challenged me to create it. The issue? I couldn’t find all the traditional ingredients in Venezuela. For example, a key component of this dish is ají amarillo paste, but it’s hard to come by here. So, I improvised by using fresh yellow chilies instead.

In my version, I always start with a sofrito made from onions, garlic, and peppers. I also love browning the carrots and squash before adding them to the soup because the toasted flavor enhances the final dish.

A little tip: If you want an extra creamy soup, add some evaporated milk and small cubes of cheese towards the end of cooking. This gives the soup a smooth, rich texture.

Nutritional Benefits of Quinoa

Apart from being absolutely flavorful, Peruvian Quinoa Soup is packed with nutrients. Quinoa is considered a complete protein, making it ideal for vegetarians and vegans. It’s also rich in fiber, which promotes good digestion and helps keep you feeling full for longer.

Essential Ingredients for Peruvian Quinoa Soup

1. Quinoa: The star of the dish. Make sure to rinse it thoroughly to remove bitterness.
2. Yellow Chilies or Ají Amarillo: If you can’t find the paste, use fresh yellow chilies.
3. Vegetables: Onions, carrots, squash, and garlic bring depth of flavor.
4. Broth: A rich chicken or vegetable broth is key for the base of the soup.
5. Cheese (optional): Small cubes of a mild cheese for a creamy finish.
6. Evaporated Milk (optional): For extra creaminess at the end.

Let’s Get Cooking: How to Make Quinoa Soup

Here’s a simple breakdown of how to make your own version of Peruvian Quinoa Soup:

1. Prepare the quinoa: Rinse the quinoa under cold water for a few minutes. Set it aside.
2. Make the sofrito: In a large pot, sauté onions, garlic, and yellow peppers until they are soft and fragrant.
3. Add vegetables: Brown the carrots and squash in the pot, then add the quinoa.
4. Pour in the broth: Add chicken or vegetable broth and bring everything to a boil.
5. Simmer: Reduce the heat and let it simmer for 15–20 minutes until the quinoa is cooked and the vegetables are tender.
6. Finish with milk and cheese: Stir in the evaporated milk and cheese cubes for a creamy, rich texture.