Looking for a soup that's low in calories but high in flavor and nutrients? This is the soup for you. This visually appealing dish will undoubtedly attract attention. Easy to make and popular with the whole family.
Course Main Course
Cuisine Peruvian
Keyword pork stew, quinoa, soup
Prep Time 8 minutesminutes
Cook Time 30 minutesminutes
Servings 8
Calories 251kcal
Ingredients
2tablespoonsoil
700gramspork sirloin or shoulderchop to ½ inch or smaller
1teaspoonsalt
1teaspoonblack pepper
1cupwhite quinoarinsed & strained
1potato
1carrot
1onion
6largecloves garlic
1cupcelerychopped
1medium-sized bell pepper
1cuptomatoes
2tablespoonscumin
1tablespoonpaprika
1tablespooncayenne
1tablespoonoregano
½cupgreen peas
2bay leaves
2cupspork broth or water
lime juice or lime for garnish
parsley or cilantro for topping
Instructions
Mix together the pork cubes and salt and pepper. Set aside.
Chop the potato, carrot, onion, garlic, celery, bell pepper, and tomatoes. Set aside.
In a pan at medium heat, add some oil and cook the pork till all the sides have browned. Remove and allow to cool.
With the remaining oil in the pot, cook the potatoes and carrots for 3 – 5 minutes until soft
Add the garlic, celery, bell peppers and tomatoes. Cook till aromatic and the tomatoes feel mushy.
Add back the pork to warm it back up, mix in the spices, cumin, paprika, cayenne, oregano and oregano.
Wash the quinoa and strain.
Add in the quinoa, green peas, bay leaves, and pork broth or water. Let this simmer together for 10 – 15 minutes or till the quinoa looks tender and fluffy.
Mix the soup often, making sure there is enough water or broth as quinoa absorbs liquids easily.
Serve in a bowl garnished with parsley or cilantro with a side of lime; mix it with lime juice before serving.