Sopa de quinua, a powerhouse of nutrition, is a simple yet highly nutritious dish. Its consumption is not limited to any particular season, but it's particularly beneficial during the colder months. The nutritional values of quinua, combined with those of the vegetables used in its preparation, make it a healthy and hearty meal.
History of Sopa de Quinua
In the high central Andes of Peru and other highlands of South America, quinua was and continues to be a vital food. For indigenous ethnic groups such as the Mapuche, the Quechua, and the Aymara, quinua cultivation was one of the main crops in their daily diets. This means that it covers a large territory, including countries such as Chile, Ecuador, Bolivia, Colombia, and Peru.
Traditional sopa de quinua recipe
- One onion.
- Two cloves of garlic.
- A leek or chive branch.
- A kilo of pumpkin.
- A carrot.
- A cup of quinua.
- A teaspoon of oregano.
- 1 teaspoon of cumin.
- Two tablespoons of oil.
- A cup of cream is optional.
- Salt and pepper to taste.
Preparation
- Once you have washed the chives, onion, and garlic very well, chop them into small pieces.
- In a pot, pour two tablespoons of oil and sauté the garlic, onion, and chives for 5 to 10 minutes when you see that the onion becomes transparent.
- Cut the carrot and pumpkin into medium pieces and add them to the stir-fry. Sauté for approximately 10 minutes. This step is crucial because the stir-fry will give the soup all its flavor.
- Then add half a cup of quinoa, the seasonings, and four cups of water. Stir well and cook over low to medium heat with the pot covered for approximately 20 minutes.
- If you decide to add cream, pour 1/4 cup into the soup when it is already boiling.
- Turn off the heat, stir, and cover the pot to let it rest for 10 minutes.
- You can serve it with cheese to add more flavor and texture.
Where to try sopa de quinua
Lima
Central: This restaurant is widely recognized for its culinary exploration of Peruvian biodiversity. Its menu and tasting menu include ingredients from different regions of the country. It is located on Pedro de Osma Avenue, Barranco.
Cusco
Inka Grill: It is one of the most outstanding restaurants in Cusco. It is located very close to the historic Plaza de Armas and specializes in new Andean cuisine and other international delicacies.
Chicha: Located in Plaza Regocijo, close to Plaza de Armas, Chicha, by the famous and award-winning chef Gastón Acurio, is dedicated to honoring Cusco's culinary tradition. Its menu offers the best and most requested dishes of Peruvian cuisine.
Machu Picchu
Quinua Restaurant: Located at 120 Pachacutec Avenue, Machu Picchu, on the corner of Pachacuteq Avenue and Capac Yupanqui Street, Aguas Calientes, Machu Picchu, Peru. Here you can try the exquisite quinoa soup.
The sopa de quinua, a dish deeply rooted in the culinary traditions of the high central Andes, offers a unique blend of nutrition and culture in every spoonful. As you savor this delicious and nutritious soup during your visit to Peru, you'll gain a deeper appreciation for the culinary wisdom of the ancient inhabitants of South America.
