Soupa de quinoa con pollo (peruvian quinoa soup with chicken)
Chicken second courses
This is a hearty soup that manages to taste light, but you will find it very filling indeed -- partly, I think, because of the quinoa, a seed grown high in the Andes and indigenous to Peru that is full of protein and high in fiber. Also, the sweet potatoes and white beans add fiber, color, and thickness to the broth. This is based on a traditional Peruvian recipe (usually made with fava beans and pumpkin, though I had to make my own substitutions here), and served high in the mountains, as well as at street-side cafés in Lima. You can add more pasilla peppers to it if you prefer it with more zing, or extra quinoa to serve a bigger crowd. This is a soup that stands on its own, at least in my opinion, though my Peruvian hubby does like to have rice on the side! My husband says that the potatoes commonly used in this dish are golden yellow and starchy, but if you cannot find them, russets will do just fine. This soup can also be made vegetarian by using smoked tempeh, smoky dofu or simply more quinoa.
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