Mexican quinoa vegetable soup: Sopa de quinoa y verduras

articles Food & Cuisine Recipes

Karen Hursh Graber

I like this Mexican quinoa vegetable soup with homemade chicken stock, but vegetable stock works well, too. The chopped cilantro, avocado and queso fresco garnishes should not be overlooked.


  • ½ cup raw quinoa
  • 2 tablespoons olive oil
  • 1 ½ cups chopped onion
  • 1 large clove garlic, minced
  • 1 cup diced potato
  • 1 cup chopped bell pepper (red or green or a mix of the two)
  • 1 teaspoon ground cumin
  • ½ teaspoon dried thyme
  • 1 teaspoon of salt, or to taste
  • ½ teaspoon freshly ground black pepper
  • 3 cups chicken or vegetable stock
  • 1 cup chopped tomato (seeded and peeled before chopping, or use canned)
  • 1 cup diced zucchini squash (calabacita)
  • Chopped cilantro, for garnish
  • Chopped avocado, for garnish
  • Crumbled queso fresco or farmer cheese, for garnish

Rinse quinoa if not pre-rinsed, and set aside.

Heat the olive oil in a large pot. Add the onion and cook until wilted and transparent. Add the garlic, potatoes, bell pepper, cumin, thyme, salt and pepper. Cook, stirring, for a few minutes.

Add the stock and bring to a boil. Add the quinoa, tomatoes and squash. Lower heat and cook, covered, until the quinoa and vegetables are tender.

Serve in bowls, garnished with cilantro, avocado and cheese. Serves 6.


Link to source article
Quinoa: Mexico welcomes a wonder food

Published or Updated on: August 29, 2012 by Karen Hursh Graber © 2012
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