How lucky was I to go to Peru a few years back. What a trip!! My goal was to see Machu Picchu (which I did) but there was so much else to see and experience. I found myself immersed in the true culture of Peru for the 10 days I was there. It was truly fascinating. I went with a company called Outdoor Adventure Travel. I recommend them highly. They took care of all the details and, as a single woman traveling alone, I truly appreciated that. I was with a small group of people who quickly became friends.
One characteristic of a trip with Outdoor Adventure Travel is that they immerse you in culture. They made arrangements for us to visit a family's home who fed us lunch — all homemade food, most of which they grew themselves (including guinea pig which I refrained from eating). This family's home is where I tasted the best quinoa soup recipe ever. I searched for a recipe when I got back home and that is what I am making in this week's blog. It's fairly quick and easy, colorful and nutritious. But mostly delicious. I hope you give it a try. And if you can get to Peru, DO IT! You will not regret it.
1) In a large pot, heat the olive oil. Add the onion, garlic, ginger, carrots and celery and saute on medium heat until the onions begin to brown, 7-10 minutes. Add the quinoa and toast, stirring often, until the seeds brown slightly, about 5 minutes.
2) Add the stock, oregano, paprika, salt (go easy on this, since the stock is pre-salted), pepper, bay leaves, potatoes and butternut squash. Bring to a boil, then reduce the heat to medium-low. Simmer the soup for 20-25 minutes, until the vegetables are fork-tender. Taste and adjust seasonings, then stir in the chopped cilantro and serve.
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Looks delicious! I'll have to try it. Indeed you were lucky to go to Peru. I'd like to see Machu Pichu too. I've read a lot about it.
My name is Jen Mowrer. I am a former elementary teacher who has made the shift to a career in energy work. I am a certified Reiki Master, Life Coach, and Hula Hoop Instructor.