Thursday, April 19, 2012

South American Quinoa Chowder

I was recently talking with my friend Michael about our love of quinoa, and I told him about this recipe. He was intrigued, so I am sharing it with all of you!
This is a wonderful way to use quinoa! I added a home made pickled habanero to this soup for heat, I  sliced it in half and did not remove the seeds. You can certainly use a serrano in its place or whatever you would like.


2 Tbs Oil or butter
1 Medium Onion, chopped
2 gloves of garlic, mashed into a paste with ½ tsp pepper and 1 tsp salt
½ tsp cumin
½ tsp paprika
4 cups water, boiling
2 cups Cooked Quinoa
1 pound potato, dices into 1" cubes (peel if desired)
1 cup milk
1 cup corn kernels (fresh preferred0
½ cup frozen peas
4 oz cheddar cheese
2 eggs

 Method of Prep:
  1. Cook in onion in butter or oil until it is translucent, do not let the onion achieve color
  2. Add garlic paste and spices
  3. Add boiling water, quinoa, potatoes
  4. Simmer soup until potatoes are tender 20 minutes or so
  5. Add milk, corn, peas and simmer again for 5 minutes
  6. Add eggs and cheese stirring constantly until soup has thickened
  7. Serve with fresh slices of avocado

I have enclosed a reference to the book, I recommend this book it is a wonderful blend of South American Cuisine. This soup is wonderful, I made it with a friend and also shared it with another friend, both of whom loved it. Let me know how it turns out for you

Cook On

Kijac MB. The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro, with 450 Recipes. Harvard Common Press; 2003.

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