Peruvian Chicken Quinoa Soup
A Nourishing Blend of Oregano and Muña Magic
Embark on a culinary expedition to the heart of Peru with my Chicken Quinoa Soup, artfully infused with the aromatic essence of two exceptional herbs—Oregano and Muña. Beyond merely enhancing the dish with their robust flavors, these herbs also carry medicinal qualities deeply ingrained in the rich tapestry of Andean traditions. During my memorable trek along the Inca Trail to Machu Picchu in January 2024, the meals on our journey were generously seasoned with the distinctive notes of oregano and the invigorating touch of muña. Post-meal rituals included sipping on comforting muña tea, offering digestive support amid the breathtaking landscapes.
Inspired by these cherished memories and the recipes collected during my Peruvian adventure, I crafted this quinoa chicken soup to bring the essence of Peru to your table. It's a flavorful homage to the culinary treasures encountered during my exploration, making it a personal favorite among the recipes I've gathered along my journey.
Ingredients:
1 lb boneless, skinless chicken breast or thighs, diced
1 cup quinoa, rinsed
1 onion, finely chopped
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon dried oregano
1 tablespoon fresh Muña leaves (dried Muña can be used as an alternative)
6 cups of water or chicken broth or vegetable broth
Salt and pepper to taste
2 tablespoons olive oil or ghee
Fresh cilantro for garnish
Lime wedges and ghee for serving
Instructions:
Sauté Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, celery, and minced garlic. Sauté until the vegetables are tender and aromatic.
Add Chicken: Add diced chicken to the pot and cook until browned on all sides. Season with cumin, dried oregano, salt, and pepper.
Incorporate Quinoa: Stir in the rinsed quinoa, ensuring it is well-coated with the flavorful mixture.
Introduce Muña Magic: Crush the fresh Muña leaves slightly to release their aromatic oils, or add dried Muña if fresh is unavailable. Muña, a native Peruvian herb, is known for its digestive benefits and refreshing flavor, adding a unique twist to the soup.
Pour in Water or Chicken Broth: Add the chicken broth to the pot, bringing the soup to a gentle boil. Reduce the heat and let it simmer until the quinoa is cooked and the flavors meld together.
Adjust Seasoning: Taste the soup and adjust the seasoning if needed. Muña's slightly minty and oregano's earthy undertones create a harmonious blend, enhancing the overall taste.
Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro. Serve with lime wedges on the side for an extra burst of citrusy goodness. You can add 1/2 tsp of ghee and a pinch of salt to taste.
Oregano:
While Oregano itself doesn't have its origins in Peru, its presence in Peruvian cuisine is significant. Widely recognized as a versatile herb, Oregano offers not only culinary delight but also a plethora of medicinal benefits. Abundant in antioxidants, Oregano is celebrated for its immune-boosting properties, aiding in combatting free radicals and promoting overall health. From an Ayurvedic perspective, the warming nature of Oregano is particularly beneficial during the spring season, helping to balance Kapha dosha. Additionally, traditional medicine acknowledges Oregano for its potential to alleviate respiratory conditions, acting as an expectorant to relieve congestion and promote clear breathing.
Muña:
Indigenous to the Andean highlands of Peru, Muña possesses unique medicinal qualities deeply rooted in traditional Andean medicine. Revered for its digestive benefits, Muña is believed to soothe stomach discomfort, reduce bloating, and promote healthy digestion. Its slightly minty flavor adds a distinctive touch to culinary creations. From an Ayurvedic standpoint, Muña's digestive properties align with its potential to balance excess Kapha, making it a valuable herb for supporting optimal digestion and assimilation.
Peru's rich cultural tapestry and diverse ecosystems have given rise to a plethora of unique herbs and spices. The fascinating aspect of Peruvian cuisine lies in its ability to integrate global herbs, such as Oregano, into traditional dishes. While not native to Peru, Oregano's widespread use showcases the country's openness to embrace diverse flavors.
In the Andean region where Muña is native, herbal wisdom has been passed down through generations. The high-altitude climate and distinct ecosystems have nurtured plants like Muña, endowed with adaptogenic qualities that have supported the well-being of the Andean people for centuries.
As we explore Peruvian cuisine, it's intriguing to observe how Oregano, with its global origins, has become a staple in many dishes. This harmonious blend of global and local flavors encapsulates the spirit of Peru—a country that welcomes diverse influences while maintaining a deep connection to its ancestral roots.
By infusing our Chicken Quinoa Soup with the aromatic essence of both Oregano and Muña, we celebrate not only the adaptability of Peruvian cuisine but also the integration of global herbs into traditional recipes. This culinary synthesis invites us to appreciate the rich tapestry of flavors that reflects Peru's openness to cultural diversity and its continual exploration of the healing properties found in both local and global herbs.