peruvian cuisine

Peruvian beans, made with canary beans cook up creamy and delicious. Packed full of flavor with just a hint of spice.  Serve them alone or alongside some rice or potatoes.

Vegan Peruvian Beans

beans

vegetable broth

olive oil

onion

garlic (minced)

amarillo paste

Salt and black pepper

Cilantro and lime wedges

Soak the canary beans overnight (at least 8 hours) in water.  When ready to prepare, empty off water and rinse beans.  Add 3 cups vegetable broth to beans and heat to a boil.  When the liquid begins boiling, reduce heat and cook for one hour.

When the beans are just about ready, heat 1 T of olive oil in a skillet over medium-high heat.  Add onions and garlic sauté until softened, stirring frequently so they don’t burn or get too brown, about 5-8 minutes.  Add aji amarillo paste then cook for an additional 2 minutes.

Add the mixture from the skillet to the beans.  Taste,  add salt and pepper as needed.  Let the beans cook with the added ingredients for about 10-15 minutes to absorb the flavors.  Serve up in a bowl and garnish with chopped cilantro and a squeeze of lime.

This recipe for Peruvian quinoa soup is incredibly delicious and easy to make in one pot. Combining quinoa, vibrant vegetables, and authentic Peruvian spices, relish the heartwarming flavors of this Andean classic dish.

Peruvian Quinoa Soup Recipe

quinoa (rinsed)

yellow potatoes (small, 350 g)

garlic

tbsp Ají Amarillo paste

red onion

yellow chili peppers

green bell pepper (150 g)

green beans

green onions

butternut squash (about 400 g)

chicken broth (1 liter)

water (500 ml)

carrot (100 g)

Salt and pepper

Peel and finely chop the garlic clove. Dice the red onion.

Remove the seeds and membranes from the yellow chili peppers, then finely chop them.

Dice the green bell pepper.

Trim the ends of the green beans and cut them into bite-sized pieces.

Slice the green onions.

Peel and dice the butternut squash into small cubes.

Peel and dice the carrots.

Wash the small yellow potatoes and cut them into bite-sized pieces. You can choose to leave the skin on if you prefer.

For the Vegetables

Rinse the quinoa thoroughly under cold water to remove any bitterness.

Drain the quinoa and set it aside.

For the Quinoa

In a large soup pot, heat a bit of oil over medium heat. Add the chopped garlic and the red onion and sauté for a few minutes until they become translucent.

Add the chopped yellow chili peppers, ají Amarillo paste, green bell pepper, and diced butternut squash to the pot. Sauté for another few minutes until the vegetables start to soften.

Add the diced potatoes, quinoa, green beans, and carrots to the pot.

Pour in the chicken broth and add the 2 cups of water.

Season the soup with salt and pepper to taste. Bring to a boil, and then reduce heat to low and cover the pot.

Allow the hearty soup to simmer for about 20-25 minutes until the quinoa is cooked and the vegetables are tender.

Cooking the Soup

Using a ladle, serve hot Peruvian quinoa soup in bowls.

Top each serving with cilantro or parsley leaves.

Enjoy your hearty and delicious Peruvian quinoa soup.

Serve and Garnish

https://content.jwplatform.com/videos/A8epRe3X.mp4

This recipe for Peruvian quinoa soup is incredibly delicious, healthy and easy to make in one pot. Combining quinoa, vibrant vegetables, and authentic Peruvian spices, relish the heartwarming flavors of this Andean classic dish. Not only it is warm and tasty, this Peruvian quinoa soup is also vegan and vegetarian-friendly

Easy and Healthy Peruvian Quinoa Soup

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Vegan Peruvian Beans

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Top 3 peruvian cuisine recipes from across the web

The most viewed peruvian cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Peruvian Beans

Peruvian Quinoa Soup Recipe

Caigua Rellena Stuffed Caigua

The most viewed peruvian cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine