Mexican soup with gourmand quinoa


Recipe preparation
  • Heat some butter, brown the corn, peppers and the onion
  • Cook for 10 minutes on a low heat and cover. Stir from time to time
  • Spread the flour on it, stir for 1 minute then add the broth away from the heat. Put back on the heat, bring to the boil and cook for 10 minutes
  • Remove half of the vegetables from the pan, mix the rest of the soup and put back the vegetables you just removed
  • Add salt, pepper and hot pepper powder
  • Add 100 g of Tipiak Organic Gourmand Quinoa and ½ l of boiling water. Cover and cook for 15 minutes
  • Serve hot


  • For a spicier dish, add a few drops of Tabasco


  • 100 g of Tipiak Organic Gourmand Quinoa
  • 450 g of canned sweet corn
  • 30 g of butter
  • 2 diced red peppers
  • 1 thinly sliced onion
  • 4 knife points of hot pepper powder
  • 1 tablespoon of maize flour (or wheat flour)
  • 750 ml of vegetables broth

Used in the recipe

Products used

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