Sopa de Quinua

Instructions

1. 1

   Rinse the quinoa thoroughly under cold water for a couple of minutes, rubbing the grains between your hands to remove the bitter saponin coating. Drain well.

2. 2

   In a large pot, sauté the diced onion, garlic, carrot, and celery in oil until softened, about 5 minutes. Add the cumin and cook for 30 seconds until fragrant.

3. 3

   Add 1.5 liters of water or chicken broth. Bring to a boil, then add the rinsed quinoa and diced potatoes.

4. 4

   Reduce heat and simmer for 25-30 minutes until the quinoa is fluffy and translucent with visible spiral germs, and the potatoes are tender. Season with salt, pepper, and oregano.

5. 5

   Serve hot in deep bowls. Crumble fresh queso fresco on top and garnish with fresh parsley. A squeeze of lime is optional but adds a lovely brightness.