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Caldo de Papa y Quinoa (Peruvian Andean Tradition)

Name: Caldo de Papa y Quinoa (Peruvian Andean Tradition)
Prep time: 20 min
Cook time: 45 min
Total time: 65 min
Yield: 4 servings
Cuisine: peruvian-andean
Ingredients: 1 lb pasture-raised chicken thighs, bone-in, skin-on; 1/2 cup organic quinoa, rinsed thoroughly; 1.3 lbs organic yellow potatoes, scrubbed, cut into 2 cm cubes; 1 cup fresh corn kernels, shucked; 1 medium yellow onion, diced; 2 medium carrots, sliced; 2 stalks celery, chopped; 4 cloves garlic, minced; 1 tbsp fresh ginger, grated; 1 tsp ground cumin, toasted; 1/2 tsp turmeric powder, fresh root grated preferred; 6 cups grass-fed beef bone broth, homemade or certified organic; 1/4 cup extra-virgin olive oil, cold-pressed, polyphenol-rich; 1/2 cup fresh cilantro, chopped; 1 tsp sea salt, to taste

A nutrient-dense Andean soup featuring organic yellow potatoes, complete-protein quinoa, and pasture-raised chicken. Finished with a splash of extra-virgin olive oil and fresh cilantro, this dish balances earthy cumin with the natural sweetness of fresh corn.

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Serves

Prep

20 min

Cook

45 min

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Caldo de Papa y Quinoa (Peruvian Andean Tradition) — authentic Peruvian Andean recipe from Taste Meridian

Ingredients

Serves

Protein & Base

1 lbpasture-raised chicken thighs, bone-in, skin-on
1/2 cuporganic quinoa, rinsed thoroughly

Vegetables

1.3 lbsorganic yellow potatoes, scrubbed, cut into 2 cm cubes
1 cupfresh corn kernels, shucked
1 mediumyellow onion, diced
2 mediumcarrots, sliced
2 stalkscelery, chopped

Aromatics

4 clovesgarlic, minced
1 tbspfresh ginger, grated

Spices

1 tspground cumin, toasted
1/2 tspturmeric powder, fresh root grated preferred

Liquid

6 cupsgrass-fed beef bone broth, homemade or certified organic

Finish

1/4 cupextra-virgin olive oil, cold-pressed, polyphenol-rich
1/2 cupfresh cilantro, chopped
1 tspsea salt, to taste

Equipment

heavy-bottomed dutch oven — retains heat for even simmering without hot spots
fine-mesh sieve — essential for rinsing quinoa thoroughly to remove saponins
microplane grater — for fresh ginger and garlic without fibrous chunks

A little context

Rooted in the high-altitude traditions of the Peruvian Andes, this soup traditionally relies on native potato varieties and stone-ground spices. We honor this heritage by avoiding ultra-processed bouillon cubes, opting instead for slow-simmered bone broth, and replacing seed oils with cold-pressed extra-virgin olive oil to respect the integrity of the ingredients.

Why this food

The longevity story

This recipe leverages the complete amino acid profile of quinoa alongside the protein from pasture-raised chicken to support muscle maintenance. The potato skins are retained to maximize polyphenol intake, while extra-virgin olive oil adds oleocanthal for anti-inflammatory benefits. Turmeric and cumin aid digestion and reduce systemic inflammation, and the fiber from the vegetables and grains supports a healthy gut microbiome.

Method

01
Rinse the Quinoa
Place quinoa in a fine-mesh sieve and rinse under cold running water for 2 minutes until the water runs clear. This removes the bitter saponin coating naturally present on the grain.
02
Sear the Chicken
Heat 2 tablespoons of extra-virgin olive oil in the Dutch oven over medium-high heat. Season the chicken thighs with salt and sear skin-side down until golden, about 5 minutes. Remove and set aside.
03
Sauté Aromatics
In the same pot, add the onion, carrot, and celery. Cook for 5 minutes until softened. Add the garlic, ginger, cumin, and turmeric, cooking for 1 minute until fragrant.
04
Build the Broth
Return the chicken to the pot. Add the potatoes, corn, and rinsed quinoa. Pour in the bone broth. Bring to a boil, then reduce heat to low.
05
Simmer
Cover and simmer for 30-35 minutes, or until the potatoes are tender and the quinoa has swelled with a visible sprout tail.
06
Finish and Serve
Remove from heat. Stir in the remaining extra-virgin olive oil and fresh cilantro. Taste and adjust salt. Serve hot in deep bowls.

Pro tips

✦Select potatoes with smooth, unbroken skins to maximize polyphenol content; scrubbing is better than peeling.
✦Always rinse quinoa until the water is completely clear to avoid a soapy taste from saponins.
✦Use a high-quality, cold-pressed extra-virgin olive oil for the finishing step to preserve heat-sensitive antioxidants.
✦If you cannot find ají amarillo paste for authenticity, a yellow bell pepper sautéed with the onions provides the color and mild sweetness.
✦Cooling the soup slightly before eating lowers the glycemic impact of the potatoes.

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Equipment

Dutch Oven →Microplane →

Substitutions

pasture-raised chicken thighs → white beans or extra quinoa (for a vegetarian high-protein version, omit chicken and add 1 can of organic white beans)
yellow potatoes → purple or red potatoes (any variety works, keep skins on for nutrients)
fresh corn → organic frozen corn (ensure no added sugar or seed oils in the package)