Sopa de quinoa (quinoa soup) is a traditional dish in Andean countries, where it is prepared many different ways. Two of the most popular variations are a creamy, milk-based soup (good for breakfast), and more stew-like dish with beef and potatoes. This recipe is the stew version, with a clear broth and potatoes. It can also be prepared without the beef as a vegetarian dish - the quinoa gives it extra protein.Black quinoa has a more earthy than other quinoa varieties, as well as a chewier texture. Black quinoa pairs well with the strong flavors of this stew, and it's dramatic dark color makes it perfect for fall/winter occasions.
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours, 20 minutes
Yield: Serves 4.
- 1 pound stewing beef, cut into 1/2-inch cubes
- 4 tablespoons olive oil
- 2 cloves garlic, minced
- 1 large onion, chopped
- 1 teaspoon cumin
- 1 packet Sazon Goya seasoning with achiote (or 1 teaspoon garlic salt and 1 teaspoon paprika)
- 1-2 carrots, peeled and diced
- 1 acorn squash, peeled and diced
- 3-4 cups beef broth
- 1 pound small new potatoes, assorted colors, cut in half
- 2/3 cups black quinoa
- Salt and pepper to taste
- Place the olive oil in a large soup pot. Over medium-high heat, brown the stewing beef in the olive oil until well browned on all sides. Remove the beef from pot and set aside.
- Add the minced garlic and the chopped onion to the same soup pot. Cook onions and garlic over medium-low heat, stirring, until they are softened and fragrant. Add the cumin and Goya seasoning and cook for several minutes more. Add the diced carrots and squash and sauté vegetables until slightly browned and softened.
- Add the browned beef back to the pot. Cover the beef and vegetables with 3-4 cups of beef broth. Simmer stew gently, covered, for about an hour, until beef is tender.
- Add the potatoes and simmer until just barely tender, adding more broth or water if needed.
- Add the quinoa and simmer for 20-25 minutes longer.
- Season with salt and pepper to taste, and serve.