Locro de quinoa

It’s been a while since I’ve made a locro, almost forgot how good they are! A bit bland as always, but after sprinkling on a little extra salt and pepper and letting it cool a little longer, it was absolutely delicious. I’m looking forward to eating the leftovers tomorrow… this makes a lot of soup, and in my opinion it gets better each day.

Laylita’s recipes for locro de papas and locro de habas provided a helpful basis… I played around with them a little, then threw in four servings of quinoa, and a couple extra cups of water to make my favorite Andean comfort food, locro de quinoa con maní. I didn’t have cilantro, so I used parsley instead, but it’s even better with cilantro.


Update (1/23/11): Forgot the cheese… thought something was missing. Didn’t have much cilantro either. But plenty of garlic and onion, so with a few generous sprinklings of salt, it was still tasty and very filling. You don’t really need the cheese, just don’t leave out the avocado, whatever you do!

Ecuadorian comfort food

Locro de quinoa

1 1/2 tbsp. oil

Chopped onion

2-3 cloves of garlic, chopped

Small chunk achiote paste

1 tsp. cumin

1/2 tsp. coriander

1 stalk fresh oregano

Salt and pepper

1 1/2 lb. potatoes

9-10 cups water

1 cup uncooked quinoa, rinsed and drained

Crumbled feta

Chopped parsley or cilantro


In the bottom of a large pot over medium heat, sauté onions and garlic in oil until soft, then crumble in the achiote and add the cumin, coriander, oregano, salt and pepper. Stir in potatoes and mix well, then add the water. Bring to a boil, then add quinoa and ground maní and simmer until quinoa and potatoes tender, about 25 minutes. Stir in cheese and cook 5 more minutes. Remove from heat and garnish with parsley. Let cool for about 15 minutes, then slice avocado into each bowl and serve with a big green salad for a delightful and filling meal!

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