Lake Titicaca Soup Recipe | Dr. McDougall

Ingredients

• 1/4 Cup Quinoa, rinsed
• 2 Cups Vegetable broth
• 1 Cup Water
• 2 Cloves Garlic, minced
• 1 Cup Onion, chopped
• 1 Large Potato, peeled and cut into matchsticks
• 1 - 2 Jalapeno, seeded, finely chopped
• 4 Cups Fresh spinach, thinly sliced
• Freshly ground pepper to taste
• Hot sauce to taste