Peruvian Quinoa Soup

BCBSTX Connect Team — Tue, 27 Jan 2026 00:04:43 GMT

Current Revision posted to Recipe Book by BCBSTX Connect Team on 1/27/2026 12:04:43 AM

Ingredients: Makes 8 servings

1 TSBP Olive Oil
1 cup Yellow Onion, diced
1 3/4 cup Celery, diced
1 3/4 cup Carrot, diced
1 TBSP Garlic, minced
1 1/2 tsp Cumin
2 TBSP Aji Amarillo Paste
6 cups Vegetable Stock
2 ea Bay Leaves
1 1/2 tsp Fresh Oregano, chopped
1 cup Sweet Potato, diced
1/2 cup Tri-Color Quinoa, dry, rinsed
1 tsp Salt
1/4 tsp Black Pepper
2 1/2 cup Spinach, fresh
1/4 cup Cilantro, fresh, chopped

Directions:

Heat oil in a pot. Add onions, celery and carrots. Cook until softened. Add garlic, cumin and aji amarillo paste.
Add vegetable broth, bay leaves, oregano and sweet potato. Bring up to a simmer and cook until potatoes are almost tender.
Add quinoa, salt, and pepper. Continue to simmer until quinoa is tender, about 10 more minutes.
Discard bay leaves.
Just before removing from the heat, stir in spinach and cilantro. Cook until spinach is wilted.

Serving Size:
One serving: 8 fluid ounces

Nutritional Information:
Calories: 120, Total Fat: 3g, Sat Fat: 0g, Sodium: 140mg, Carbs: 21g, Protein: 3g, Sugar: 0g, Fiber: 3g

Recipe Source:
Recipe provided by FLIK Hospitality Group

Tags: General Healthy - Health Conscious, Latin American, Soup, Recipe Book, Vegetarian, Diabetes/prediabetes - Carb Conscious