04 Oct QUINOA AGUADITO, OR PERUVIAN CHICKEN, AND CILANTRO SOUP
large bunch fresh cilantro
2 tbsp roasted garlic purée
4 tbsp olive oil
4-1/2 cups chicken stock
3/4 cup quinoa, rinsed
1-1/2 cup frozen peas
16 ounces cooked chicken, shredded
1 tsp sea salt
3 lime wedges and finely chopped green chili (as a garnish)
-To prepare the cilantro, trim the very ends off the stems. Chop the stems and set the leaves aside for later. Put the cilantro stems, onion garlic, and 2 tablespoons of olive oil in a food processor and blitz to a paste.
-Place a saucepan over medium heat. Add the cilantro paste and fry for about 4 minutes to soften the onion and garlic. Add the chicken stock to the pan and bring to a boil. Add quinoa, cover the pan with the lid, and simmer for 15 minutes. Add frozen peas and shredded chicken to the pan and heat until the peas and chicken are hot.
-Pound the reserved cilantro leaves, the remaining olive oil, and salt to a paste using a mortar and pestle or a food processor. Stir this through the soup, garnish with lime wedges. If you like a little hotter add chopped green chili.