Sopa de Quinua

СОСТАВ РЕЦЕПТА

• 1 white onion, finely chopped
• 1/2 cup (60g) leek, cut into cubes
• 3 garlic cloves, finely chopped
• 1/2 cup (90g) quinoa, rinsed
• 8 cups (2 L) vegetable broth
• 1 cilantro branch
• 1/4 tsp cumin, ground
• 1/2 tsp oregano, dried
• 1/2 cup (60g) carrot, cut into cubes
• 1 cup (225g) winter squash, cut into cubes
• 2/3 cup (120g) green beans, frozen
• salt and pepper, to taste

ШАГИ

1. 01

   Begin by placing a large pot on the stove over a medium flame.

2. 02

   Toss in both the onion and leek and gently sweat them for about 6 to 7 minutes. You're aiming for the onion to become soft and gain a translucent quality. Watch carefully—if the onion shows any sign of sticking to the bottom of the pot, add a splash of water or vegetable broth.

3. 03

   Next, stir in the garlic and allow this to cook together for an additional 2 minutes, ensuring the garlic doesn't burn but becomes fragrant.

4. 04

   Now, introduce the quinoa to the pot, followed by a generous pour of vegetable broth, which will serve as the cooking liquid.

5. 05

   Season this with oregano, cumin, and fresh cilantro.

6. 06

   At this stage, add the diced carrot and pumpkin into the mix.

7. 07

   Simmer gently over low heat for 20 minutes. The goal is for the quinoa to cook through and for the flavors to meld.

8. 08

   As the stew nears completion, add the green beans and let them simmer for an extra 5 minutes until they're tender yet retain a bit of their crispness.

9. 09

   Finally, season with salt and pepper to taste.