Lake Titicaca Soup
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.
Serves: 3-4
Prep Time: 20 min
Cook Time: 40 min
Ingredients
Directions
1 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.
