This week's trip around the culinary world from the My Kitchen My World blog was Ecuador, selected by Shelby of The Life and Loves of Grumpy's Honeybunch. Mom sent me a bunch of links of recipes she found, but none of them appealed to me exactly. However, I noticed that some of the recipes featured quinoa. I was intrigued. Why? Because I've had a box of it in the pantry for a long time. I googled "Ecuador and Quinoa" and found a recipe for Ecuadorian Quinoa Soup in The Atlantic.
It doesn't sound appetizing to say, but the most appealing thing about this recipe was the number of ingredients it was going to use up from my fridge and pantry that needed to be used: Green onions, cabbage, 1/2 a yellow onion in a ziploc bag, the aforementioned quinoa, avocado and russet potatoes. I only had to borrow some cumin from my mom since I wasn't going to the store.
The recipe is simple (I'll let you get it from the Atlantic since it is copyrighted material):
I started by sauting the green and yellow onion with the cumin and paprika. I cheated a little where the receipe called for dried oregano and used Herbs de Provence since I had forgotten to borrow some from mom.
After the onions are soft, you add the quinoa, potatoes, cabbage and water and cook until done.
We topped ours with diced avocado, but you can also use cilantro or peanuts. I shared this meal with my wonderful friend Theresa who came over to go shopping at Ikea, and Tristyn, a lady that I had hired to help me get my house cleaned and organized following the move. We needed to add more salt and pepper to the soup, but all of us found it very tasty.
Click here to see what the other Chefs with Passports have created.
(Because I'm up blogging at 2:30 a.m., I can tell you that next week's country is Morocco!)
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