One of my favorite meals during my trip to Peru was quinoa soup! Every time I ordered it in a restaurant it was a little different...so variations are totally okay!
This is a perfect meal for the fall or spring. Especially when it gets a little chilly!
Heat some oil or ghee in a pan and sauté at low heat 1 medium onion finely chopped and few garlic cloves finely chopped as well.
Pour over about 8-9 cups of vegetable broth or chicken stock.
Add 1/2 cup of quinoa and bring to a simmer. Cook over medium heat for about 8 minutes.
Stir in 1/3 cup of fava beans blanched for 1 minute and peeled. Cook for another few minutes till quinoa is cooked.
You may add few seasonal vegetables of your choice.
Salt and pepper to your liking.
For the vata and pitta dosha some cheese or chicken could be added.
For the kappa dosha I would add 1/2 of a rocoto chile slices or other chile to make it a little spicy.
P.S The fava bean can totally be optional. I ate it without beans but potatoes instead.
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