vegetarian Pichuberry and Quinoa Chili

Preparation info
  • Serves


    • Difficulty


Appears in
Peruvian Kitchen

By Morena Cuadra and Morena Escardó

Published 2014

  • About

Even though this hearty soup is not Peruvian, we could say this version is a fusion, as it is filled with some of our favorite Peruvian superfoods. It is a creation of our friend and health maven, Manuel Villacorta.


  • ½ cup quinoa
  • 1 cup water
  • 2 tablespoons


  1. In a saucepan over medium heat, bring 1 cup of water to a boil. Add the quinoa and lower the heat to a simmer. Cook covered until all the water is absorbed, (about 15–20 minutes). Fluff with a fork and set aside.
  2. In a large saucepan, heat the olive oil over medium heat