In Peru, aguadito is the soup version of the famous arroz con pollo. Cooked in almost the exact same way, but with the addition of potatoes and chicken stock, this dish is a famous invigorator. In fact, it’s always served at the end of big parties before everyone goes home in the early hours of the morning. Aguadito is said to “levantar muertos," or awaken the dead.
If the traditional aguadito made with white rice and potatoes is energizing, imagine the potential of this version! To make it even more powerful, I've used quinoa in all three colors (red, black and white) instead of rice, some nourishing sweet potato slices in place of regular potatoes and substituted chicken for delicious salmon. This recipe is your body's dream come true in a bowl.
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