Adding spinach to quinoa soup can add color and nutritional value.
For more than 5,000 years, farmers in the Andes have cultivated quinoa, which is the seed of the goosefoot plant. Many vegetarians make quinoa soup because quinoa is a complete protein and a good source of calcium, iron, and many vitamins, including vitamins B and E. As an additive to soup, it acts as a thickener, and some people describe the taste as nutty . like wild rice. Quinoa is gaining popularity and there are cookbooks dedicated to cooking with the seed.
Quinoa acts as a thickener in soups.
Traditional quinoa soups from the Andes region tend to vary depending on the time of year. A basic soup usually contains a combination of potato, cabbage, and onion. The soup is flavored with achiote butter, oregano, and any other herbs that may be available. Usually, the cook adds some seasonings, such as coriander, before serving the soup. At Ecuadorian market soup stalls, vendors offer diced avocados, ground or crushed roasted peanuts, and freshly ground cheeses as stir ingredients.
When using quinoa, the cook must remember to rinse the grain well before preparing it. Most experienced cooks suggest rinsing even if the package says it’s pre-washed. The seeds have a bitter substance called saponin, which can give the soup a strange taste. Some cooks rub the seeds while washing them, as it helps remove more of the coating. Most recipes advise cooks to rinse the quinoa, but some forget to remind people to do so.
Although some people soak the quinoa before cooking it, it is not necessary. Generally, to make quinoa soup, a cook can substitute the rice in a soup recipe with the same amount of quinoa. Cooks often use two parts liquid to one part quinoa. For a broth-style soup, they increase the liquid, and for a thicker stew-style soup, they use the two-to-one formula. Most recipes suggest cooking the quinoa for 20 to 30 minutes or until tender.
The liquids used by the cook will determine part of the flavor of the soup. Many recipes suggest using a combination of broth, such as chicken broth, and water. Other recipes list just plain water. Quinoa is a natural thickener, so the cook must monitor the liquid level to avoid burns.
A quick way to make quinoa soup is to add cooked quinoa to a basic vegetable soup or other soup, including canned soups. A cook can toast well-rinsed quinoa over medium-low heat in a dry skillet. It is essential to stir the seeds constantly to avoid burns. Roasting brings out the sweet nutty flavor and adds a new flavor dimension to a soup. Some cook the quinoa separately if the vegetables or meat need to cook for more than 15-20 minutes.
Farmers who grow quinoa eat the leaves like kale or spinach. Sometimes they add the leaves to the soup, and a cook can make a similar soup using spinach or greens instead of quinoa leaves. Quinoa soup generally has a good balance of amino acids, and adding ingredients like spinach, tomatoes, and other nutrient-rich vegetables makes for a very nutritious dish.
Although quinoa is a seed, people often call it a grain. Generally, the most common seeds are beige, but they can also be red, black, and other colors. Some cooks look for the most colorful seeds to add a touch of charm to their quinoa soup.