Chupe De Quinoa

by Editorial Staff

Summary

Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Main Course
Cuisine European
Servings (Default: 6)

Ingredients

  • 250 g quinoa
  • 1 medium onion (s)
  • 3 medium potato (s)
  • 1 clove garlic
  • 1 handful rice
  • 6 egg (s)
  • 1 dash milk
  • 200 g cheese, e.., Halloumi or other hard cheese
  • salt and pepper
  • 1 chilli pepper (s)
  • 2 liters water
  • Herbs
  • oil
  • water
  • 1 dash vinegar
  • possibly broth
Chupe De Quinoa
Chupe De Quinoa

Instructions

  1. Peel and chop the onion and garlic, as well as the chilli pepper. Peel the potatoes and cut into cubes, rinse the quinoa in a fine sieve under hot water (because of the bitter substances).
  2. Fry the onion, chilli pepper and garlic in a little neutral vegetable oil, add the potato cubes and fry briefly. When the potatoes are slightly browned, add a small handful of rice and fry them (if you don`t like mixing rice and potatoes, you can leave it out, the mixture is typically Peruvian). Add the quinoa and pour about 2 liters of water, salt and pepper (if it gets too runny, take less and pour in later). Bring to the boil and simmer for 15-20 minutes until everything is cooked through.
  3. In the meantime, add water with a little vinegar in another pot for the poached eggs. When the water is boiling, switch it down (it should only boil). Beat the eggs one by one in a ladle and carefully slide them into the water. After 3 - 4 minutes, remove the eggs, quench and carefully set aside on kitchen paper to drain.
  4. Cut cheese (for example halloumi) into cubes and add to the soup 5 minutes before the end of the cooking time. Remove the soup from the heat and stir in a dash of milk. Arrange in soup plates and garnish each plate with a poached egg and fresh herbs.

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