Celiac.com 11/27/2018 - If you’ve ever been to the highlands of Peru, then you might have tasted versions of this delicious and simple quinoa soup that is a common staple of local restaurants in the region. It’s a simple and highly versatile recipe, so add or subtract vegetables, as desired.
- 5 cups chicken broth
- 5 cups water
- 1-1½ cups cooked quinoa
- 3 cloves garlic
- ½ onion, diced
- 1 teaspoon oregano
- 1 teaspoon cumin
- 1 pinch chili powder
- 1 cup coarsely shredded carrots
- 1 cup zucchini, diced
- 1 cup sliced celery, diced
- Celery leaves
Prepare quinoa ahead of time.
Sauté onions until clear.
Add garlic in the last moments and sauté until fragrant.
In 5- to 6-quart slow cooker, combine cooked onions, garlic, chicken, carrot, celery, and other vegetables. Add spices.
Gradually stir in broth and the water.
Cover slow cooker; cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours.
Add a few celery leaves, as desired.
When vegetables are tender, but firm, stir in cooked quinoa, and serve hot.