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LAKE TITICACA SOUP




Source of Recipe


Mcdougall recipe.


Recipe Introduction


Servings: 3-4
Preparation Time: 20 minutes
Cooking Time: 40 minutes


List of Ingredients




¼ 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 peppers, seeded and minced
4 cups fresh spinach, thinly sliced
freshly ground pepper and hot sauce to taste

Recipe



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.

Hints: 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.