This Quinoa Arroz Caldo recipe is a vegan vegetarian version of Filipinos’ favorite chicken arroz caldo. This is a savory and hearty congee that is made with quinoa, vegetable broth, ginger and turmeric powder. It’s a perfect dish for a nutritious breakfast or dinner and an ultimate comfort food!
What is Arroz Caldo?
Arroz Caldo is a favorite Filipino-style rice congee that is traditionally cooked with rice, chicken, garlic, and ginger. It is a local adaptation of the congee introduced by Chinese immigrants in the in the Philippines during the time of the Spanish colonization. Its name is derived from the Spanish words arroz caldoso, which means “brothy rice”. This hearty dish is usually served with various toppings and condiments such as toasted garlic, hard-boiled egg, chopped scallions and calamansi. It’s also commonly enjoyed as a light breakfast or dinner meal and a midday snack.
In this recipe, I used quinoa (a healthier alternative of rice), vegetable broth, vegetarian fish sauce, turmeric powder and mushroom slices for a vegetarian version. This Filipino dish is super duper easy to cook, savory and certainly an all-around comfort food!
Health Benefits for Quinoa
- Rich in fiber
- Rich in antioxidants
- Good source of complete protein
- Lowers the risk of diabetes and heart disease
- Great source of various vitamins and minerals
Tips and Procedures:
- Feel free to use a long-grain rice or malagkit (glutinous rice) if quinoa is unavailable. You can also use an already-cooked (steamed) rice and adjust the amount of liquid in boiling.
- For best results, please use a fresh ginger and do not substitute dried or ground ginger.
- You may use safflower, saffron or kasubha instead of turmeric powder to tint this dish with yellow color and make it more appetizing.
- Topping options: thinly sliced scallions (or green onions), crispy garlic, spicy chili oil, seasoned crispy fried tofu, fried crispy shallots, herbs and sprouts
- Storage: Allow the congee to cool completely, then transfer to an airtight containers, and keep in the refrigerator for up to 3 days. Store condiments and toppings separately and add when the caldo is ready to serve.
- Reheat: Place the porridge in a large saucepan and add enough water to loosen to desired consistency. Then cook in a pot and stir regularly until heated through.
How to Make Quinoa Arroz Caldo :
Listed below are all the ingredients you will need:
For the Arroz Caldo:
- olive oil
- ginger slices
- white quinoa
- vegetable broth
- vegetarian fish sauce
- salt and pepper
- fried minced garlic
- fried mushrooms slices
- bell pepper
- spring onions
- boiled egg
In a large saucepan over medium heat, add oil and sauce ginger slices until crisp for 1 minute. Then, add in minced onions, minced garlic, and quinoa. Continue sautéing for another 2 minutes, occasionally stirring on medium-high heat:
Add in 2 cups of vegetable broth and turmeric powder. Bring the mixture to a boil and simmer for 15 minutes:
Fluff the quinoa using a fork and add in the remaining vegetable broth. Bring the mixture to a boil; while stirring continuously for about 2 minutes. Add in the vegetarian fish sauce and season with salt and pepper to taste:
Pour and transfer into serving bowls. Divide the toppings and arrange them into bowls:
Frequently Asked Questions:
Yes, because quinoa has higher nutritional benefits. A cup of quinoa contains more protein and fiber than white rice.
It is loaded with ingredients that are rich in protein, fiber, vitamins and minerals which are good for our health.
Lugaw is the basic rice porridge recipe made with boiled rice, ginger and salt or fish sauce while arroz caldo is a lugaw with chicken strips and broth.
Quinoa Arroz Caldo
- 3 tablespoon olive oil
- ⅛ cup ginger slices
- 1 medium onion minced
- 2 cloves garlic minced
- 1 cup white quinoa rinsed twice
- 5 cups vegetable broth, divided
- ¼ teaspoon turmeric
- 1 tablespoon vegetarian fish sauce optional
- salt and pepper to taste
- 2 tablespoons fried minced garlic
- ¼ cup fried mushrooms slices
- 1 red bell pepper cut into strips
- ¼ cup green onions chopped
- 1 soft boiled egg sliced in half
- In a large saucepan over medium-high heat, add oil, ginger slices until crisp for 1 minute.
- Then add onions, garlic, quinoa and continuing sautéing for another 2 minutes
- Add 2 cups of vegetable broth, turmeric powder, and bring the mixture to a boil, then reduce the heat and simmer for 15 minutes.
- Fluff the quinoa using a fork, then add the remaining vegetable broth.
- Bring the mixture to a boil; while stirring continuously for about 2 minutes.
- Add in the vegetarian fish sauce and season with salt and pepper to taste.
- Ladle into serving bowls, then divide the topping and serve immediately.