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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a medium pot, on medium heat, toss the olive oil, garlic and the onions and cover until the onion looks soft (approx. 2 minutes, stirring the ingredients if they seemed to be burning). | 2. Add the quinoa and stir (30 seconds) | 3. Add the 6 cups of water, the cumin, the annatto, the parsley and salt to taste, mix the ingredients and bring to boil. When the soup is boiling turn down the temperature a little bit. Let boil for about 20 minutes. | 4. Add the tomato sauce and the tofu. Taste if you need to add more salt. Let it boil for 15 more minutes. | 5. Lower the temperature to low and let it boil for 10 more minutes. | 6. Add the milk or soy milk and turn off the stove. Stir the soup until the milk has mixed with the rest of the ingredients. Add more parsley if you want. | 7. Enjoy! | 8. My grandma used fresh cheese or "Mexican Cheese" instead of tofu. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
quinoa	1	cup		-	-	-	-
water	6	cups		0.0	0.0	0.0	0.0
shallot	1		chopped	115.2	26.88	4.0	0.16
garlic	1 1/2	1/2	chopped	6.705	1.4877	0.2862	0.0225
soymilk	1	cup		131.22	15.2604	7.9461	4.2525
parsley				-	-	-	-
cumin	1	teaspoon		7.875	0.929	0.374	0.4677
tomato sauce	1	can		-	-	-	-
sazon goya coriander annatto	2	tablespoons		-	-	-	-
tofu	1	box	firm	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.