Quinoa and Andean Vegetable Soup

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.