I first had this soup in a tiny little restaurant near my hostel that served price-fix trekker meals (meant for hungry tourist, trekking the canyon) after 24 hours of traveling alone. It was called "Sopa de Quinoa" or quinoa soup, and was included in my price-fix meal. It comforting because it was WARM, filling, and I could identify all the ingredients! Once my server saw that I was holding my bowl to try and warm my hands after inhaling my soup he also brought me a cup of tea to hold. So sweet of him. I ordered this soup all through the rest of my trip when I could find it, but everyone made it differently and that first bowl imprinted on me as how it should be. I've modified my soup to be vegetarian/kosher friendly, but feel free to make it with chicken broth -which would be more authentic to the original.
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<br />Colca Cañon, Peru is 2x the depth of the Grand Canyon. While there I saw the most brilliant stars and inky black sky I've ever seen, a planetarium show about Inca constellations, and the magnificent Andean condors, massive vultures that ride the thermals through the canyon and live along the rim.
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<br />NOTES ON INGREDIENTS: For the vegetarian beef broth, used in cooking the quinoa, I use Stretiz's Beef Flavored PARVE No MSG Soup Base. Imagine's Vegetarian No Chicken Broth makes a great soup base, I used 1/2 that and 1/2 generic low sodium vegetable broth for this soup. If you like yours soupier and less stew-like feel free to add all 8 cups (2 cartons) of soup broth.

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