Day 19 – a recipe.  Cream of quinoa soup, by Melina Cayo.

Day 19 – a recipe.  Cream of quinoa soup, by Melina Cayo.


¾ cup of dry quinoa

2 ½  cups of chopped/grated fresh vegetables of your choice. Suggestion: 1 large white onion finely chopped, 4 cloves of garlic finely chopped, 4 stalks of celery finely chopped, 4 carrots grated, ½ cup of fresh peas, 3 small whole potatoes peeled

Fresh chopped parsley

6 cups of water

1 tbs. oil




Saute the onions and garlic until slightly browned and add the water and vegetables.  Cook on a medium flame until boiling.  Lower the flame and continue to boil. Meanwhile, toast the quinoa in a dry skillet (cast iron works best) stirring frequently until just slightly browned.  Grind the quinoa in a clean coffee grinder (or as they do in Bolivia hand grind it with a stone).  Add this to the soup stirring frequently.  Lower the heat and continue to stir for 5 minutes.  The soup will thicken.  Add salt and pepper to your liking and top with fresh chopped parsley.  Yum!

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