Go Back
Print
Peruvian Quinoa Chowder
Ingredients
  • 1 T. olive oil
  • 1 Red onion finely chopped
  • 2 Jalapeño peppers seeded and finely chopped or 1/4 C. aji amarillo paste (Note: If you add aji amarillo paste, add it to your taste. I haven't used it in this recipe and recommend that you be careful not to get your soup too fiery hot.)
  • 3 T. chopped fresh oregano
  • 1 t. kosher salt
  • 1/2 t. black pepper
  • 1 1/4 Quarts vegetable broth
  • 8 Ounces yams peeled and cut into 1/2 inch dice
  • 1 1/2 C. corn kernels
  • 3/4 C. quinoa rinsed and drained
  • 1/3 C. heavy cream
  • Fresh mint leaves to garnish
  • Lime wedges to garnish
Instructions
  1. Heat oil in a large soup pan. Sauté chopped red onion in hot oil until the onion is a light golden brown. This will take about 4 minutes.
  2. Add jalapeño peppers (seeded) and chopped fresh oregano to the onions along with 1 t. kosher salt and 1/2 t. black pepper. Continue to cook until the ingredients are fragrant. This will only take about 30 seconds.
  3. Add the vegetable broth and the cubes of peeled yams. Also, add corn kernels and quinoa (rinsed and drained). Bring this mixture to a boil and then lower heat to medium-low. Put a cover on the pot and cook for about 20 minutes or until the yams and the quinoa are tender. You want to stir the pot occasionally. Season with salt and pepper.
  4. Remove the chowder from the heat and stir in heavy cream.
  5. Serve garnished with chopped fresh mint and a lime wedge.
Recipe Notes

If you are going to refrigerate this soup, be aware that the quinoa continues to absorb broth as it sits. Add additional broth to thin the soup before serving it again.