A flavourful, clear broth with chunky vegetables and quinoa makes this as nutrtuing as the Peruvian people
- The broth is subtle but full of flavour with the balance of cumin, oregano and smokey ancho chilli
- Rustic in nature with chunky veggies, every spoonful is different
- Quinoa provides the protein with it's impressive amino acids
- Pronounces 'keen-wah' this is a seed not a grain
Ingredients: Homemade Vegetable Stock, Filtered Water, Quinoa, Sweet Potato, Carrots, Celery, Cabbage, Leek, Garlic, Organic Extra Virgin Olive Oil, Celtic Sea Salt, Oregano, Cumin, Ancho Chilli, Black Pepper ;
How to Prepare: Defrost in the fridge overnight. Heat in a pot on medium temperature, stirring occasionally. Remove before boiling to maintain maximum nutrients. While nothing else is required, any opportunity to add a handful of fresh herbs is always beneficial. The Peruvians would usually add fresh coriander or finely sliced celery leaf.
800g - generous serving for two or more
