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 your ultimate comfort food, perfect during rainy days!
For more comfort recipes, try my Vegan Sinigang Recipe, Easy Ginger Noodle Soup, and Vegan Chicken Rice Soup.
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What is Arroz Caldo?
Arroz Caldo is a popular Filipino rice porridge, also called lugaw. It's usually made with rice, chicken, garlic, and ginger. This dish came from Chinese immigrants in the Philippines during Spanish colonization. The name "Arroz Caldo" comes from Spanish words meaning "brothy rice."
This dish is usually served with toppings like toasted garlic, hard-boiled egg, chopped scallions, and calamansi (a small citrus fruit). People often eat it for breakfast, dinner, or as a snack.
In this recipe, we use quinoa instead of rice, making it healthier. We also use vegetable broth, vegetarian fish sauce, turmeric powder, and mushroom slices to make a vegetarian version. This dish is easy to cook, tasty, and great comfort food!
Health Benefits for Quinoa
- Rich in fiber
- Rich in antioxidants
- Contains all essential amino acids.
- Lowers the risk of diabetes and heart disease
- Great source of various vitamins and minerals
Substitutions
- Rice: If you don't have quinoa, use long-grain rice or malagkit (glutinous rice). You can also use cooked rice and adjust the amount of liquid in boiling.
- Ginger: Use fresh ginger for the best flavor. Don't use dried or ground ginger.
- Turmeric: Use safflower, saffron, or kasubha instead of turmeric to give the dish a yellow color.
Variations
- Toppings: Add thinly sliced scallions (green onions), crispy garlic, spicy chili oil, seasoned fried tofu, fried crispy shallots, herbs, and sprouts.
- Vegan version: Leave out the egg. Add more vegetables like carrots or spinach for extra nutrition.
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.
- To 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.
Top Tips
- To save time, you can prepare the toppings while the quinoa is simmering.
- Use pre-minced garlic and onions to cut down on prep time.
Ingredients
Listed below are all the ingredients you will need:
For the Arroz Caldo:
- olive oil
- ginger slices
- onion
- garlic
- white quinoa
- vegetable broth
- turmeric
- vegetarian fish sauce
- salt and pepper
Toppings
- fried minced garlic
- fried mushrooms slices
- bell pepper
- spring onions
- boiled egg
Instructions
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:
Serve immediately.
Frequently Asked Questions
Quinoa Arroz Caldo
Ingredients
- 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
Toppings
- 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
Instructions
- 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.
Paul says
Hi lainey,thanks for the idea,I will finally be going back to the Philippines in nov,22 ,I am American and was stuck there when covid hit,haven't been back in 2.6 years ,but I want to do some cooking when I get there,my gf is from real poor family and usually rice of course,but maybe an egg or fish head sometimes, so she doesn't know how to cook ,so her and I will try your recipes, thank you
Lainey says
Hi Paul. I am very sorry for the late reply. I hope it went well for you and your gf. Thank you so much for dropping by!
Claire M says
I love the quinoa idea. I used to make arroz caldo with my family with just spring onions, garlic, ginger, turmeric, and rice. Nice to know you can elevate it more.
Lainey says
Thank you, Claire. Please share a photo on my IG or FB when you try this. Enjoy!
Claudia V says
I don't have white quinoa, can I use the tricolor, will that taste differently?
Irene L says
wow! this is soooo good. It's still so heart warming, but healthier. Also, I didn't add the vegan fish sauce and it still tasted delicious!