Peruvian Quinoa Soup

Peruvian Quinoa Soup
Peruvian Quinoa Soup

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La Cocina Goya

A Flavorful Vegan Soup

This hearty soup is loaded with vegetables and GOYA® Quinoa – a seed from the Andes that boasts a high protein content and a wholesome, comforting taste. In Peru, this soup is enjoyed any time of day (even breakfast) and serves as a delicious antidote for the freezing cold Andean weather.

  • Ingredients
  • Directions


onion, finely chopped (about 1 cup)


green and/or red bell pepper, finely chopped (about 1 cup)


celery stalks, finely chopped (about ¾ cups )


medium carrot, finely chopped (about ½ cup)


medium waxy potatoes (about 1 lb.), peeled and cut into ½" cubes

1 cup

GOYA® Organic Quinoa, rinsed

1 tbsp.

finely chopped fresh parsley


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Step 1

Heat oil in 6-qt. pot over medium-high heat. Add onions, peppers, celery and carrots. Cook, stirring occasionally, until tender, about 10 minutes. Add tomato sauce and garlic to pot; cook until fragrant, about 30 seconds more.

Step 2

Pour water mixture into pot; bring to boil. Stir in potatoes and quinoa. Lower hear to medium low. Simmer, stirring occasionally, until potatoes and quinoa are tender, about 15 minutes.

Step 3

Stir parsley into soup. Season soup with adobo; divide evenly among serving bowls.

Tip by La Cocina Goya

Your most flavorful soup!

For a soup that is extra delicious, make sure to cook the vegetables slowly so they become tender without browning. During this “sweating” process, the flavors of the veggies are fully extracted, which translates into to a flavorful broth.

New from Goya

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