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Hearty Quinoa & Peanut Soup



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1 cup quinoa
2 tbsp achiote-infused oil
1 cup white onion, finely chopped
1/2 teaspoon cumin, ground
2 ounces cheese, creamy, feta
2 tsp salt
2 medium Russet potatoes, small dice
1 1/4 cup water, tap
3 cups milk, whole
2 ounces unsalted peanuts, finely ground
4 tsp lime juice
1 serrano pepper, finely minced
2 tbsp cilantro, chopped


  1. 1
    Place quinoa in a medium-sized saucepan and cook dry, while stirring, over medium heat until the quinoa has a nutty aroma and begins to pop slightly. When the quinoa has toasted, add 6 cups of water; bring to a boil over high heat. Lower heat to medium and simmer for 20 minutes. Drain in a colander and reserve.
  2. 2
    Heat the oil in a saucepan over medium heat. Add the onion and sauté until soft, about 4 minutes. Stir in the cumin and sauté briefly.
  3. 3
    Add half of the crumbled cheese and cook, stirring, for 30 seconds. Add the salt, potatoes, 1 ¼ cups water and 3 cups milk; simmer until the potatoes are soft, about 20 minutes.
  4. 4
    Stir in the quinoa and the ground peanuts. Add remaining cheese and stir to mix for 2 to 5 minutes. Thin with more milk if the soup is too thick. Adjust seasoning with lime juice to taste and garnish with Serrano pepper and cilantro.


Recipe Source: The National Peanut Board

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