Sopa de Quinoa

Prepare the Rice, Potato, Carrot, Cheese: wash, peel, and cut according to the soup size.

In a pot, make an aromatic base with onion, garlic, spices, or tomatoes if they are included in the recipe.

Add the main ingredients and cover with water or broth from the recipe.

Simmer over low heat, skimming off the foam, until the ingredients become tender.

Add quick-cooking components at the end so they do not overcook.

Let the sopa de quinoa rest for 5–10 minutes and serve hot with fresh herbs or lime.