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Ingredients |
Amount |
| Quinoa
|
1 cup |
| Achiote-infused
oil (preferably corn oil) |
2 Tbsp. |
| Medium
white onion, finely chopped |
1 cup |
| Ground
cumin |
½
tsp. |
Creamy
fresh cheese (or low-salt French feta), crumbled
|
2 oz. |
| Salt
|
2 tsp.
or to taste |
| Medium
Russet potatoes, cut 1-inch dice |
2 ea. |
| Water
|
1¼
cup |
| Milk
|
3 cups |
| Unsalted
roasted peanuts, finely ground |
2 oz. |
| Lime
juice |
4 tsp. |
| Serrano
pepper, finely minced |
1 ea. |
| Cilantro,
chopped |
2 Tbsp. |
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1. Place quinoa in a medium
sized saucepan and cook dry, while stirring,
over medium heat until the quinoa has a nutty
aroma and begins to pop slightly. When the
quinoa has toasted, add 6 cups of water; bring
to a boil over high heat. Lower heat to medium
and simmer for 20 minutes. Drain in a colander
and reserve.
|
| 2.
Heat the oil in a medium saucepan over medium
heat. Add the onion and sauté until soft,
about 4 minutes. Stir in the cumin and sauté
briefly. |
| 3.
Add half of the crumbled cheese and cook, stirring,
for 30 seconds. Add the salt, potatoes, 1 ¼
cups water and milk; simmer until the potatoes
are soft, about 20 minutes. |
| 4.
Stir in the quinoa and the ground peanuts. Add
remaining cheese and stir to mix for 2 to 5 minutes.
Thin with more milk if the soup is too thick.
Adjust seasoning with lime juice to taste and
garnish with serrano pepper and cilantro before
serving. |
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Nutrition
Facts |
| Serving
Size: 8 oz. |
Servings
Per Recipe: 4 |
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%DV*
|
| Calories:
261 |
13
|
| Total
Fat: 13 grams |
20
|
Saturated
Fat: 4 grams
|
18
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| Cholesterol:
19 mg |
6
|
| Sodium:
821 mg |
34
|
| Total
Carbohydrate: 28.8 grams |
10
|
Dietary
Fiber: 3 grams
|
11
|
Sugars:
0 grams
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| Protein:
9.5 grams |
19 |
|
| Vitamin
A: 6% |
Vitamin
C: 26% |
Calcium:
17% |
Iron:
15% |
| *Percent
Daily Values are based on a 2000 calorie diet.
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