Soy Connection: Peruvian Quinoa Soup Recipe
Goya Foods recently announced a partnership with the United Soybean Board (USB) to promote Goya vegetable oil as 100 percent U.S. grown soybean oil.
Starting this Fall, Goya vegetable oil bottles will feature a new label marked “100% Soybean Oil” prominently on the front panel. Though many consumers are unaware, most vegetable oils currently on the market are 100% soybean based but have been generically labeled as “vegetable” since the 1960’s.
Fast Facts About Goya Vegetable Oil:
· Contributes 0g trans fat
· Low in saturated fat
· Contains unsaturated fats, which when used to replace high saturated fat products such as lard, can help lower cholesterol levels
Here is one of my favorite vegetarian recipes featuring Goya vegetable oil:
Peruvian Quinoa Soup
This hearty soup is loaded with vegetables and GOYA® Quinoa – a seed from the Andes that boasts a high protein content and a wholesome, comforting taste. In Peru, this soup is enjoyed any time of day (even breakfast) and serves as a delicious antidote for the freezing cold Andean weather.
Serves 4
Prep time: 10 min.
Total time: 40 min.
Ingredients
1 tablespoon GOYA® Vegetable Oil
1⁄2 unit Onion, finely chopped (about 1 cup)
1 unit Green bell pepper, finely chopped (about 1 cup)
3⁄4 cups Celery, finely chopped
1⁄2 cup Medium carrot, finely chopped
1 can GOYA® Tomato Sauce (8 oz.)
2 teaspoons GOYA® Minced Garlic
4 packages GOYA® Salad and Vegetable Seasoning (mixed with 8 cups water)
2 units Medium waxy potatoes (peeled and cut into ½" cubes)
1 cup GOYA® Quinoa, rinsed
1 tablespoon Fresh parsley, chopped
GOYA® Adobo All-Purpose Seasoning with Pepper
Cooking Instructions:
Heat oil in 6-qt. pot over medium-high heat. Add onions, peppers, celery and carrots. Cook, stirring occasionally, until tender, about 10 minutes. Add tomato sauce and garlic to pot; cook until fragrant, about 30 seconds more.
Pour water mixture into pot; bring to boil. Stir in potatoes and quinoa. Lower heat to medium low. Simmer, stirring occasionally, until potatoes and quinoa are tender, about 15 minutes.
Stir parsley into soup. Season soup with adobo; divide evenly among serving bowls.
You can find additional recipes and soy resources on SoyConnection.com.