Peruvian quinoa soup

Below is a vegetarian version of this soup. Feel free to add chicken or shrimp if you would like.

1 cup quinoa

5 cups vegetable stock

2 ears corn

1 carrot

1/4 onion diced

2 gloves garlic

1 russet potato

10 green beans chopped

2 roma tomatoes diced

1 lime for garnish

1/4 bunch cilantro chopped for garnish

Dice onion, carrot and garlic and reserve

Schuck corn and take kernels off with knife( you can also use frozen corn)

Sautee(sweat onion, carrot, garlic)

Once onion, carrot and garlic is sautéed add the stock and quinoa

As the stock is coming to a boil dice the potato and add to the soup

Add the tomatoes and corn and simmer for a minimum of 30 minutes or until quinoa and potato are cooked.

Chop the green beans while soup is cooking and add 2 minutes before serving to maintain the vibrant green color.

As the soup is served you can add chopped cilantro and a lime wedge on the side for garnish.

Provecho