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Since the United States and Bolivia are located in opposite hemispheres the weather in the two locations is always different. One country is in winter when the other is in summer. I love to compare the weather between the two locations and try to imagine what everyone is doing in Bolivia in the middle of summer when I'm in Chicago shivering and trudging through snow or when I'm basking in the summer sun and Bolivians are sipping sucumbe on the coldest night of the year.
One dish that I find suitable for anytime of year is Chupe de Quinoa. I've always found quinoa to be a comforting food and this soup made from quinoa and vegetables is light enough for summer and warming enough for winter. I think it is especially perfect for the transitional seasons of Spring and Fall. Right now with the weather changing from cold to hot as Chicago transitions from Winter to Spring I find myself craving Chupe de Quinoa.
Recipe: Chupe de Quinoa/Quinoa Vegetable Chowder
Olive oil or butter or a combination of both
1 large yellow onion, diced
Fresh garlic, to taste, minced or mashed into a paste
1/2 teaspoon ground cumin
1/2 teaspoon paprika
1 teaspoon ground aji colorado
Salt, to taste
Black pepper, to taste
4-6 cups hot chicken, beef or vegetable broth
1 pound potatoes, peeled and diced, use your favorite boiling potatoes or try red-skinned potatoes
2 cups quinoa, cooked
1 cup corn kernels, fresh or frozen
1/2 cup green peas, fresh or frozen
1/2 cup diced carrots, fresh or frozen
1/2 cup fava beans, fresh or frozen, shelled and peeled 1 cup milk or heavy cream, for a lighter chowder use skim milk
4-6 ounces cheddar cheese or your favorite melting cheese, shredded
2 large eggs, lightly beaten
2 tablespoons parsley, cilantro or hierba buena/mint, minced or a combination of all three
1 avocado, diced for garnish
Ingredient notes:
I choose to use the sweet, yellow corn found in the United States for this chowder because I love the color, sweetness and tenderness of that type of corn but feel free to substitute the denser, hardier corn found in Bolivia.
After placing the avocado garnish on the chowder I like to sprinkle it with a pinch of salt and a sprinkling of cayenne pepper or a fine mince of pickled jalapeno peppers. The addition of salt and spice brings out the deliciousness of the avocado. I also like to sprinkle croutons on the soup for some added texture and crunch. Sometimes I mix cultures and sprinkle fried tortilla strips on top as well.
I like to use both olive oil and butter when sauteing the onions. The olive oil sautes well and helps prevent the butter from burning and the butter adds flavor and richness.
If using fresh vegetables, add in with the potatoes. If using frozen vegetables, add in with the quinoa.
If you do not want to use aji colorado you can increase the amount of paprika instead.
- In a large saucepan heat olive oil and/or melt butter over low heat. Add onion and saute until transparent.
- Add garlic, cumin, paprika, aji colorado, salt and pepper. Saute for 1 minute or until the garlic releases its flavor and a paste of the spices is formed.
- Add hot broth and continue cooking and stirring until the paste and water combine well.
- Add potatoes and simmer covered until potatoes are almost tender.
- Add quinoa, milk, corn, peas and fava beans. Simmer until heated through and potatoes become completely tender, stirring often.
- Add the cheese and eggs, cook and stir constantly until cheese has melted and eggs are cooked.
- Taste and adjust seasonings.
- Serve with fresh minced herb and avocado garnish with llajua on the side.
Thank you for visiting my food blog.
Chef Noly
To order saltenas please visit Noly's World Cuisine at nolys.vpweb.com
To read more about Bolivia and Bolivian recipes please visit our friend Bella at
