Sopa de Quinua (Andean Quinoa Soup)

Method

1. 1

   Rinse the quinoa under running water until it stops foaming.

   💡 The rinse washes off saponin, the natural coating that tastes bitter and soapy.

2. 2

   Soften the onion, garlic, carrot and celery in the oil over medium heat for 5 minutes.

3. 3

   Stir in the grated tomato, cumin and oregano and cook 2 minutes until the pan smells sweet.

4. 4

   Add the water, quinoa and a good pinch of salt. Bring to a boil and simmer 10 minutes.

5. 5

   Add the potatoes and simmer another 15 minutes, until they are tender and the quinoa has uncurled its little tails.

   💡 The spiral germ popping free is quinoa's built-in doneness signal.

6. 6

   Adjust the salt, ladle into bowls and finish with parsley.