peruvian

Quinoa Soup with Beef and Vegetables

Name: Quinoa Soup with Beef and Vegetables
Yield: 1 serving
Cuisine: peruvian
Ingredients: 121 g lean beef stew meat, small cubes; 48 g quinoa, dry; 121 g yellow potato, diced; 69 g carrot, diced; 61 g green peas (frozen); 52 g yellow onion, diced; 7 g garlic, minced; 9 g olive oil; 1 g ground cumin; 0.87 g dried oregano; 564 g water; 2 g salt

This simmered dish pairs lean beef stew meat, small cubes with quinoa, dry, yellow potato, diced and carrot, diced. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner

Easy

Balanced High satiety Heart friendly Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

41 g Protein

54 g Carbohydrates

28 g Fat

10 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

121g lean beef stew meat, small cubes 303 kcal
48g quinoa, dry 58 kcal
121g yellow potato, diced 93 kcal
69g carrot, diced 28 kcal
61g green peas (frozen) 49 kcal
52g yellow onion, diced 21 kcal
7g garlic, minced 10 kcal
9g olive oil 80 kcal
1g ground cumin 4 kcal
1g dried oregano 3 kcal
564g water 0 kcal
2g salt 0 kcal

Cooking instructions

quinoawater
Rinse quinoa in a fine sieve until water runs clear. Set aside.
yellow oniongarlicolive oilsalt
Heat olive oil in a pot over medium. Saute onion and garlic with a pinch of salt until softened, 3 to 4 minutes.
lean beef stew meat
Add beef and brown lightly, 3 to 4 minutes, stirring to coat with aromatics.
quinoayellow potatocarrotground cumindried oreganowater
Stir in cumin and oregano, then add water, quinoa, carrot, and potato. Bring to a boil, then reduce to a steady simmer for 15 minutes.
lean beef stew meatquinoagreen peas (frozen)salt
Add peas and cook 3 to 5 minutes more, until quinoa is tender and beef is cooked through. Adjust salt and pepper and serve hot.