Go Back Email Link
–+ servings
A white ceramic bowl with Peruvian quinoa soup with chicken and vegetables, cloth napkin, and spoon.

Sopa de Quinoa (Peruvian Quinoa Soup)

QR Code
Tamara Andersen
A nutritious, hearty quinoa soup with cooked turkey or chicken, vegetables, and Peruvian flavors... It's a great way to use leftover Thanksgiving turkey or rotisserie chicken, and can be on your table in about 35 minutes!
5 from 2 votes

Click to rate!

Print Recipe Pin Recipe Save Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Dish/Soups and Stews, Main Dishes
Cuisine Peruvian
Servings 4 servings
Calories 324 kcal

Equipment

Ingredients
 
 

  • 2 cups cooked chicken or turkey - cubed or shredded
  • 2 teaspoons oil
  • 1 medium onion - chopped
  • 2 stalks celery - small dice
  • 3 cloves garlic - minced
  • 1 ½ teaspoons ground cumin
  • 1 tablespoon ají amarillo paste - or 2 if you like the heat!
  • 4 cups chicken broth - may need additional to finish!
  • 2 bay leaves
  • 1 ½ teaspoons dried oregano leaves - or 3 teaspoons chopped fresh oregano leaves
  • 1 large sweet potato - cubed
  • 2 large carrots - peeled and sliced
  • ¾ cup dried quinoa - cooked according to package instructions
  • 4 cups baby spinach leaves - packed
  • 1 teaspoon salt +/- - if broth is salty, you may want less
  • fresh ground pepper and sea salt - to taste
  • garnishes - avocado, lime wedges, cilantro

Instructions

  • Over medium heat, add a drizzle of oil, and the onion and celery. Sauté until onion starts to show some color, and celery is almost tender.
  • Add garlic, cumin, and ají amarillo paste. Cook about 1-2 minutes until fragrant.
  • Add broth, bay leaves, oregano, sweet potato, and carrots. Bring to a simmer, then cover. While the soup simmers, prepare quinoa according to package instructions. After about 20 minutes simmering, check the vegetables. They should be tender or nearly tender.
  • Stir in cubed chicken, cooked quinoa, and fresh spinach. Cover, and cook an additional 5 minutes to heat everything through.
  • Ladle into bowls, and garnish as desired.

Notes

I do not consider ají amarillo paste to be very spicy, so I will use 2 or even 3 tablespoons. You may want to taste it before deciding how much to add!
Macros are an approximation only using 2 cups of cooked chicken breast, and does not include garnishes.

Nutrition

Calories: 324kcal | Carbohydrates: 29g | Protein: 30g | Fat: 7g

NOTE: Macronutrients are an approximation only using unbranded ingredients and MyFitnessPal.com. Please do your own research with the products you’re using if you have a serious health issue or are following a specific diet.

Did you make this recipe? Please leave a comment and/or star rating! Email us with any questions: tamara@beyondmeresustenance.com