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Quinoa with vegetables

A healthy and nutritious vegetable soup from Peru.

Serves 6

10 min

45 min


Quinoa 150g
Potatoes 6
Carrot 4
Leek 2
Onion 1
Celery 3 stalks
Laurel 1 tsp.
Vegetable stock cube 1
Olive oil 2 tbsp.
Grated Emmental cheese 50g (optional)
Water 500g
Freshly ground pepper


  • Peel and rinse the potatoes and carrots and cut them into 1 cm cubes.
  • Clean, rinse and cut the leek and celery into 5 mm slices.
  • Peel the onion and cut it into 4. Put the onion in the bowl and blend it on speed 5 for 10 seconds.
  • Place the blade guard in place. Scrape down the sides of the bowl with the spatula. Add the oil to the bowl and heat for 5 minutes on speed 1 at 120°C.
  • Add the vegetables to the pan, the stock cube and the laurel. Cover with water. Cook for 25 minutes at 100°C without speed and without measuring cap.
  • Add quinoa. Mix on speed 1 for 10 seconds. Add more water if necessary to cover the food.
  • Add 15 minutes of cooking time at 100°C without speed and without measuring cap.
  • Adjust seasoning with salt and pepper. Serve in bowls with grated cheese (optional).
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