Recipe from Veronica Travez, ChildFund Ecuador
Quinoa originated in the Andean region of Peru, Bolivia, Ecuador and Colombia. It was an important crop for the Inca Empire, known as “the mother of all grains,” and was first cultivated more than 5,000 years ago. Most people assume quinoa is a grain, but it is actually a seed that provides essential vitamins, minerals and fiber that help regulate the digestive system. It does not contain any gluten. At 8 grams a cup, it is high in protein and is considered a complete protein because it contains all 9 essential amino acids.
The United Nations’ Food and Agricultural Organization (FAO) declared 2013 the International Year of the Quinoa to raise awareness of how this crop provides good nutrition and increases food security.
Here’s a recipe for Quinoa and Cheese Soup, plus pictures of some of the ingredients. Please enjoy, and find more recipes to try here!
1 cup dry quinoa
1 pound potatoes, peeled and diced
½ cup green onion, finely chopped
¼ cup diced carrot
1 tablespoon annatto seed oil
4 cups water
1 cup milk
1 cup queso fresco, crumbled or broken into pieces
Salt and cumin, to taste
Parsley or cilantro, to garnish
Rinse the quinoa to remove its natural coating, saponin, which can taste bitter. Let it rest in some water for 15 minutes before draining. In a pot, heat the annatto (achiote) seed oil and the onions for 2 to 3 minutes, stirring constantly.
Pour in the 4 cups of water and bring to a boil. Then, add quinoa and carrot, and cook until the quinoa opens or thickens. Add the potatoes and cook until they are soft. Add the milk and the cheese and cook for 3 minutes, being careful not to scald the milk. Season with salt and cumin to taste. Garnish with parsley or cilantro. Serves 4.