Quinoa Soup with Herbs, Veggies & Pork

Quinoa is a flowering plant in the amaranth family. It is an herbaceous annual plant grown as a crop primarily for its edible seeds; the seeds are rich in protein, dietary fiber, B vitamins, and dietary minerals in amounts greater than in many grains.  Quinoa is gluten-free, high in protein and one of the few plant foods that contain sufficient amounts of all nine essential amino acids.

This soup is flavorful and good for you. The recipe is an Ecuadorian version.

1 cup Quinoa

8 cups cold water

1 lb. of pork that has been seasoned and diced. (I like to season it with crushed garlic, URBANherbal’s Spicy Mexican Savory Salt, Cumin and Black Pepper.)

2 Tbls. Mexcian Mint Marigold (minced)

1 Tbls. Mexican Oregano(minced)

1 onion, diced and sautéed 

1 lb. of potatoes, cut into chunks

1 cup of cabbage (chopped) 

2 cups of chicken broth

1 packet of Sazón Goya

A few dashes of Salsa de Ají (pepper sauce from Ecuador)

2 Tbls. Unsalted butter

After sautéing the onions, and cooking the pork, it is time to start the soup. In a large pot with lid, add the chicken broth, water and begin to boil it. Add the butter, then the onions and potatoes, and cook until the potatoes are tender. Then add the quinoa, then the pork, and cabbage. Reduce to a simmer. Add the packet of Sazón Goya and a little salt and pepper. Then add the minced Mexican Mint Marigold and Mexican Oregano.  Simmer about 30 more minutes. Serve. *note can substitute chicken instead of pork.

 William Varney 


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