Quinoa and cheese soup

Name: Quinoa and cheese soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8 serving
Ingredients: 2 tablespoons of oil; 1/2 white onion; 4 garlic cloves; 1 teaspoon ground cumin; 1 teaspoon achiote powder; 1 teaspoon dry oregano; 5-6 potatoes; 1 cup uncooked quinoa; 8 cups water or broth; 1 cup milk; 2 cups grated or crumbled queso fresco; 4 tablespoons of finely chopped cilantro or parsley to garnish; salt and pepper to taste; avocado slices; Aji hot sauce; chopped green onions or chives

User Reviews

4.8

150 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
8
Course
Soup
Cuisine
South American, American, Ecuadorian

Quinoa and cheese soup

Iris Warren

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Quinoa and cheese soup recipe made with quinoa, potatoes, cheese, milk, onions, garlic, cumin, oregano, achiote, and topped with cilantro and avocado.

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Ingredients

Servings

2 tablespoons of oil
1/2 white onion diced, about 1 cup
4 garlic cloves crushed
1 teaspoon ground cumin
1 teaspoon achiote powder
1 teaspoon dry oregano
5-6 potatoes peeled and cut in small chunks, about 2 lbs of potatoes
1 cup uncooked quinoa pre-washed (1 cup = 6 ounces = 170 grams)
8 cups water or broth
1 cup milk add more if the soup is too thick
2 cups grated or crumbled queso fresco can also use mozzarella or feta cheese
4 tablespoons of finely chopped cilantro or parsley to garnish
salt and pepper to taste

To serve:

avocado slices
Aji hot sauce
chopped green onions or chives

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Instructions

Heat the oil over medium heat in a large saucepan or soup pot.
Add the onions, garlic, cumin, achiote, oregano, salt and pepper. Mix well and cook until the onions are soft, about 5-8 minutes.
Add the chopped potatoes; mix them in until coated with onions and spices. Continue to cook them for about 5 minutes, stirring occasionally.
Add the water or broth, bring to a boil.
Add the uncooked quinoa, reduce the temperature and cook on low-medium heat until the quinoa and potatoes are tender, about 25-30 minutes. Stir occasionally. For a creamier and thicker consistency you can use a a masher or wooden spoon to crush/mash some of the potatoes.
Add the milk and cheese, stir and cook for another 5 minutes. If the soup consistency is too thick you can add additional milk to get it to your preferred texture.
Remove from the heat. Add the chopped cilantro or parsley, taste and add additional salt/pepper if needed.
Serve the quinoa and cheese soup with diced or sliced avocado and hot sauce to taste.

Notes

This soup will thicken from one day to another. If it's too thick, you can re-heat it and add addition milk or water or broth. Adjust the salt/pepper accordingly.