i love sneaking protein into my meals in the form of delicious crunchy grainy things.
as with most of my ecuadorian recipes, this on is based almost entirely on one from laylita. also i made an ENORMOUS batch so i can freeze some for a cold and lazy day! (feel free to halve the recipe).
potato and quinoa soup.
ingredients.
4 T achiote oil
4 medium onions, diced
8 garlic cloves, minced
2 tomatoes, seeded and diced
1 t cumin
2 t oregano
1 t coriander
12 small to medium-ish russets, peeled and cut into small-ish chunks
2 c uncooked quinoa, rinsed
16 c water or broth (i did half and half for this batch)
2 c milk
4 c grated monterey jack cheese
one of those plastic trader joes packages worth of cilantro, finely chopped
salt and peppa
directions.
1. heat the oil in a huge pot. add the onions, garlic, tomato, cumin, oregano, coriander, and some salt and pepper and cook over medium heat for about 8 minutes.
2. add the potatoes, mix em up real nice, and cook for 5 more minutes, giving em a stir every once in a while.
3. add the water/broth and bring to a boil.
4. add the quinoa, reduce the temperature, and simmer for about 25 minutes (until the potates are tender).
5. stir in the milk and cheese and cook for about 5 more minutes.
6. stir in the cilantro right before serving. also, you'll probably need to salt the buns offa this thing.
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| normally i would put a few avocado slices on top of this bad boy, but today i was forced to accept that the ole brown paper bag trick takes longer than six hours to work.... |
isn't that annoying, to have an avocado that just isn't ready?! if i need one to use that day, i usually swing by an outdoor grocer downtown (haymarket is the cheapest!) or look at the reduced produce in the grocery store.
ReplyDeletei'm interested in the achiote oil, i've noticed it in a couple of your recipes lately! i've never used it. where do you buy it?