- 100 g quinoa
- 4 small potatoes
- 1 small piece of pumpkin
- 4 small leek
- 1 onion
- 1 clove garlic
- 1 handful of corn kernels
- half a teaspoon of chili powder or paprika
- olive oil
- 1 liter and half of water
Wash the quinoa and soak it for about 2 hours, changing the water twice.
Once the quiona is ready, drain it and add it to a pot with water and cook it on high heat until it boils. Then drain it, and cook it for another 15 minutes with clean water. Drain it and save it for later.
Put the corn kernels to boil for 5 minutes in half liter of water. Reserve the corn kernels and the resulting broth.
Clean and chop the pumpkin, potatoes, leek, onions, garlic and parsley.
In a pot with olive oil, fry lightly leek, onions and garlic.
When the vegetables are poached, add the pumpkin and the potatoes.
Stir it and add the parsley.
Add the corn kernels, their water and an extra litter of water.
When it boils, reduce the heat and add the quinoa, salt and chili powder.
The soup is ready when the potatoes and the pumpkin are soft and the quinoa grains are open and transparent (about 15 minutes).
If there’s a step in this recipe that is not clear or can be improved, please, write a comment.