Quinoa was originally consumed by the natives of the Andes several thousand years ago. Although the high elevation of the region made for harsh living conditions, quinoa flourished and provided an integral part of the people’s diet. They called it la chisiya mama, “the mother grain”. It is still a superior source of carbohydrates and protein for people today as it is full of fiber and vitamins but generally very easy to digest when rinsed well and thoroughly cooked. †Technically quinoa is a seed, but it is very adaptable and substitutes well for grains like brown rice, although this time of year I find it especially comforting and nourishing in a large bowl of soup.
This recipe is pretty large but I made the measurements easy to cut in half. It’s a nice light soup which would complement meat or seafood really well as a side dish. Chickpeas are also traditionally added which would make it extra filling.
- 8 cups tomatoes (around 3.5 kg, or 3-4 large cans)
- 6 cups broth, vegetable or poultry
- 2 tablespoons olive oil
- 2 white onions chopped finely
- 2 garlic cloves minced
- 2 carrots chopped finely
- 2 ribs celery chopped finely
- 2 red bell peppers chopped finely
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 2 teaspoons chili powder
- 2 tablespoons paprika
- 1 pinch cayenne
- 1 tablespoon apple cider vinegar
- ¼ cup cilantro minced
- sea salt and pepper to taste
- optional: 2-4 large avocados sliced
- optional: 2 lemons quartered
- Heat up the oil in a large pot on the stove over medium high heat. Sautée the onions and garlic for 4-5 minutes, until soft. Add in the carrots, celery and spices and continue to sautée for another 4-5 minutes. Add in the tomatoes, peppers and broth. Bring to a boil, then reduce heat to low and leave to simmer for 45 minutes. In the meantime place another pot on the stove over high heat and add in the quinoa and one cup of water, bring to a boil then reduce heat to low, cover, and leave to simmer for 20-30 minutes, until all the water is absorbed and the grains are nice and fluffy. Set aside until the soup is done cooking then stir in along with the vinegar, cilantro and salt and pepper. If adding avocado, portion the pieces out and place in the middle of each bowl. If adding lemons, place a wedge on the side to be squeezed in just before eating. The lemon addition is more Middle Eastern than Bolivian but it adds more depth of flavor.