• Prep Time: 10 min
  • Cook Time: 30 min
  • Total Time: 40 min
  • Makes: 4 servings

Peruvian Quinoa Soup


  • 1 tablespoon GOYA® Vegetable Oil
  • 1⁄2 Onion,finely chopped (about 1 cup)
  • 1 Green bell pepper,finely chopped (about 1 cup)
  • 3⁄4 cups Celery,finely chopped
  • 1⁄2 cup Medium carrot,finely chopped
  • 1 can GOYA® Tomato Sauce (8 oz.)
  • 2 teaspoons GOYA® Minced Garlic
  • 4 packages GOYA® Salad and Vegetable Seasoning (mixed with 8 cups water)
  • 2 Medium waxy potatoes (peeled and cut into ½"cubes)
  • 1 cup GOYA® Quinoa,rinsed
  • 1 tablespoon Fresh parsley,chopped
  • tst GOYA® Adobo All-Purpose Seasoning with Pepper

Instructions for Peruvian Quinoa Soup

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.

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

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

Recipe courtesy of Goya Foods

Notes: 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.

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