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Peruvian Inspired Quinoa Soup

Posted by on Sep 26, 2013 in Uncategorized | 0 comments

Peruvian Inspired Quinoa Soup

I was lucky enough to be asked to travel to Peru this summer with a group of middle school students. I had an amazing time, met amazing people and I was able to explore the beautiful country of Peru. 


My favorite thing about traveling hands down is the food.  I like to do some touristy things and see what the land and country has to offer, but my passion during traveling is all about food.  You can tell so much about a culture when you eat in a local restaurant.  Almost all of the Peruvian restaurants we went do had this delicious quinoa soup.  Quinoa comes from Peru and you see it used in a variety of ways. My favorite recipe was the vegetarian quinoa soup which tasted rich, filled me up, and gave me a good source of protein without having to eat the local specialty, baked guinea pig. 

Soup is a great meal to make on a day where you have a little more time and you can let the flavors simmer on the stove.  When I make soup I like to double the recipe, then take half of the batch and divide it into mason jars.  I freeze the jars so I always have a convenient healthy to-go meal, or a quick meal for a late night when I don’t feel like cooking. 

Quinoa is a great option for people who are worried about getting enough protein, because it is a complete protein, it has all 9 essential amino acids, it truly is a super-food!




Sopa de Quinua-From Peru

Quinoa Soup-My Version!


This soup warms you from the inside out, it taste amazing and is a healthy option packed with vitamins and nutrients. 

Peruvian Inspired Quinoa Soup

4-6 Servings  


  • 1 cup cooked quinoa
  • 2 cups chopped onions
  • 4 garlic cloves, minced
  • 1 tbsp. coconut oil
  • 1 celery stalk, chopped
  • 1 carrot, diced
  • 1 red bell pepper, diced
  • 1 cup cubed zucchini
  • 2 cups chopped tomatoes
  • 2 cups vegetable stock
  • 2 tsp. cumin
  • ½ tsp. chili powder
  • 1 tsp. ground coriander
  • 1 tsp. crushed red pepper (more to taste)
  • 1 ½ tsp. dried oregano
  • Fresh cilantro (optional garnish)
  • Real salt and pepper  


  1. Place onions, coconut oil, and garlic in a large soup pat and saute on medium heat for 5 minutes.
  2. Add celery, carrots, bell pepper and zucchini to the pot and cook an additional 5-7 minutes until veggies become tender.
  3. Add tomatoes and two cups of vegetable broth, stir to combine.  Stir in cumin, chili powder, coriander, crushed red pepper and oregano.  Simmer covered for 10-15 minutes.
  4. Stir in cooked quinoa, add salt and pepper to taste.
  5. Top with fresh cilantro and serve.


This recipe is a part of my Fall in Love with Real Food and Real Results Program which launches on September 30th, 2013.  I’m giving 30% off anyone who purchases it before this date.  Click here to get more information. fall in love logo2


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