Speaking of Quinoa: A recipe for Quinoa soup

In addition to the New York Times recipes for quinoa this month, FOE Treasurer Mary Weick-Brady comes to us again with another fantastic quinoa soup recipe (see her prior contributions for peanut sauce, herbs, and hot chocolate).

Sopa de Quinoa

1 libra de carne de cerdo
1/2 libra de quinoa (lavada)
1 libra de papas peladas y picadas
2 cucharadas de cebolla blanca (picada)
2 onzas de mani tostado y molido
1/2 litro de leche
2 cucharadas de aceite
comino molido
perejil picado


1. en 2 litros de agua fria ponga a hervir la quinoa, en cuanto hierva, agregue la carne de cerdo, picada en trozos
2. haga un refrito con la cebolla, aceite, achiote, sal, y comino
3. agregue el mani y la leche, hierva por 5 minutos y agregue al caldo
4. ponga las papas picadas y deje cocinar todo bien.

Quinoa Soup:

1 pound of pork (diced in small pieces)
1/2 pound of quinoa (cleaned)
1 pound of potatoes, peeled and diced
2 tablespoons of onion (chopped fine)
2 ounces of peanuts, toasted and ground
1/2 liter of milk
2 tablespoons of oil
achiote (you may be able to find it in a specialty grocery store)
parsley, chopped

In two liters of cold water, put the quinoa in to boil.  Once it is boiling, mix in the pork.
Mix together the onion, oil, achiote, salt, and cumin and put into the soup.
Mix together the ground peanuts and milk, and boil it for 5 minutes.  Add to the soup.
Put in the potatoes and let it cook until ready.

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