Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients. To make quinoa soup, we will need: vegetable broth; potatoes; carrots; celery (stalks); quinoa; sliced tomatoes in their own juice; garlic; vegetable oil; bay leaf; ground black pepper and salt.
Step 2:
Rinse and dry the quinoa.
Step 3:
Wash, peel and dice the potatoes.
Step 4:
Peel the carrots and also cut into cubes.
Step 5:
Slice the celery. Slices can be larger or smaller - if desired.
Step 6:
Peel the garlic, pass it through a press or chop it finely.
Step 7:
Heat vegetable oil in a saucepan with a thick bottom. Put the carrots and celery. Fry, stirring, for about 7 minutes.
Step 8:
Add potatoes and garlic. Fry, stirring, for another 5 minutes. If the vegetables start to burn, you can pour in some more oil.
Step 9:
Add the sliced tomatoes along with the juice. Mix well.
Step 10:
Pour in the vegetable broth. Cook on low heat for 15 minutes until the vegetables are ready.
Step 11:
Add quinoa and bay leaf. Cook for about 15 minutes until the cereals are ready.
Step 12:
Season the soup with salt and pepper to taste.
Step 13:
Sprinkle the soup with fresh herbs before serving.
White quinoa is most often found in stores, although red and black are still found in nature. Sometimes manufacturers make mixes: they mix grains of different colors, which makes the cereal look very impressive.
I had a mixture of white and black grains.
The uniqueness of quinoa lies in the content of high-grade protein. This is how it differs from other cereals: vegetable products, which contain all the same amino acids as in meat, can be counted on the fingers. And quinoa is among them: it contains a complex of essential amino acids, including lysine, methionine, cysteine, and is able to satisfy the body's need for protein.
Quinoa soup turned out very tasty, it was appreciated by all members of my family. However, the use of this culture is not limited only to the first dishes. I found pastries, desserts, porridges, and other second courses.
The thickness of the soup can be adjusted with broth. If you pour 1.5 liters, then the soup will be thick, if 2 liters - more diluted.
Caloric content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Vegetable broth - 13 kcal/100g
- Quinoa - 368 kcal/100g
- Celery stalk - 12 kcal/100g
