Chupe de quinoa is an Andean dish, based on delicious quinoa. In some cases it is prepared with beef and chicken, in some cases pork. But this recipe only calls for egg, milk and cheese. If you want to make it vegan, you just have to change the cow’s milk for vegetable milk and tofu instead of fresh cheese.
Quinoa is a distinctly Andean plant, cultivated by the Incas in Cuzco, its cultivation was dispersed throughout Latin America. This is how it is cultivated in all the countries that made up the Inca empire. Quinoa is grown in Chile, Bolivia, Argentina, Colombia, Ecuador, and Peru. Quinoa is a super-food, which contains all the essential amino acids to produce the proteins that the body needs.
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Let’s see this delicious recipe that I have prepared for you.
Peruvian Quinoa soup Chupe de Quinua Recipe
Ingredients
- 2 tbsp 2 oil
- 1 onion, chopped
- ½ tsp minced garlic
- ½ tsp cream of chili panca
- 1 tsp tomato paste
- 2½ liters of water or chicken broth
- ¾ cup washed quinoa
- ½ cup of peas 1 sliced corn
- ¼ kg of cubed squash kind macre
- 3 yellow potatoes
- 1 beaten egg 200 gr diced fresh cheese
- 1 cup evaporated milk
- 1 tbsp chopped cilantro salt
Instructions
- Heat the oil and make a dressing with the onion, garlic, chili panca and oregano
- Add the tomato paste, water, and quinoa.
- After eight minutes add the peas, corn and zucchini.
- Cook for eight more minutes. Add the potatoes and cook until cooked.
- Remove from the heat and add the egg, cheese, milk and coriander. Serve to taste, benefit!
Notes
Why is it called Chupe Instead of Soup?
Even though Chupe is a way to call soup, the chupe is a word widely used throughout Latin America to call a special kind of soup, especially when it contains milk and cheese. These ingredients give it a special consistency, as well as a rich flavor. Those characteristics give it the name of chupe.
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