Quinoa and Andean Vegetable Soup

The Quirky Foodster Team

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Servings

Ingredients

Quinoa, rinsed — 150 g (0.75 cup)
Squash (zapallo), peeled and cubed — 200 g (1.5 cups)
Fresh beans (fresh purutu or similar), shelled — 100 g (0.5 cup)
Water — 1 L (4 cups)
Salt — 1 pinch
Huacatay, chopped — 1 sprig

Method

Bring the water to a simmer in the pot and add the squash and fresh beans.
Cook for 8 minutes, then add the rinsed quinoa.
Continue simmering for 15-18 minutes, until the quinoa is tender and the vegetables have softened into the broth.
Season with salt and stir in the huacatay just before serving.
Serve hot.

Introduction: A light, nourishing broth of quinoa simmered with squash, beans and herbs, a soup that would have used whatever vegetables were in season on the terraces.

Cultural Background: Quinoa-based broths are described in early colonial accounts of Andean diet, and the practice of simmering grain with seasonal terrace vegetables reflects the diversified, altitude-zoned agriculture the Inca state actively organised and redistributed; the specific vegetable combination here is a plausible seasonal reconstruction.

Tips: – Cut the squash into even, small cubes so it cooks in the same time as the quinoa. – This soup thickens as it sits; loosen with a little hot water when reheating.

Variations: – Naturally vegan as written. – Root vegetables such as oca or mashua can be added in place of or alongside the squash, depending on season.

Storage: Refrigerate covered for up to 3 days.

Reheating: Reheat in a pot over low heat with added water, stirring, for 5-6 minutes.

Nutrition: Per serving (approx.): 175 kcal, 6 g protein, 33 g carbohydrate, 2 g fat, 5 g fibre.

FAQs:

Q: Can other squash varieties be used?

A: Yes, any dense-fleshed winter squash works well in place of zapallo.

Q: Is this soup filling enough as a main meal?

A: It can serve as a light main course, especially with added maize or beans for heartiness.