Lake Titicaca Soup
Prep: 20 minutes Cook: 40 minutes
We have prepared this stew several times during the past few weeks, with different variations. We never have enough left over to freeze, but if you do have some left, it may be frozen for later use. We like this plain in a bowl, over brown rice, or scooped up with baked tortilla chips.
- 1/4 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 cup water
- 2 cloves garlic, minced
- 1 cup onion, chopped
- 1 large potato, peeled and cut into matchsticks
- 1 - 2 jalapeno, seeded, finely chopped
- 4 cups fresh spinach, thinly sliced
- freshly ground pepper to taste
- hot sauce to taste
Place all the ingredients, except the spinach, in a medium saucepan. Bring to a boil, reduce heat, cover, and cook for 30 minutes. Add spinach and cook an additional 10 minutes.
Hint: This recipe can easily be doubled to have some leftovers for the next day. We like to add some heat to this soup with the addition of some hot sauce before eating. To slice spinach, stack leaves 15-20 high and slice through all leaves. Be sure to rinse the quinoa well or it will have a bitter taste. Quinoa can be found in natural food stores and some supermarkets.