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Southwest Quinoa Soup Recipe

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4

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0:30 - 0:10

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rubeena from lhr
Ingredients
  1. 8 cups water
  2. 1 1/2 cups uncooked organic quinoa
  3. 2 1/2 cubes vegan boullion
  4. 1 1/2 tbsp all natural taco seasoning
  5. 1/2 chopped red onion
  6. 1 chopped carrot
  7. 4 cloves minced garlic
  8. 1/2 tbsp tumeric
  9. 1/2 tbsp cumin
  10. Bay leaf
  11. 1/2 can green enchilada sauce
  12. 1/2 can green chilies
  13. 1 (15 oz) can kidney beans
  14. 1 (15 oz) can black beans
  15. 1 cup frozen corn
  16. 1 (8 oz) can diced tomatoes
  17. 1 lime
  18. 1/2 cup chopped fresh cilantro
  19. 1 sliced avocado
  20. 1 chopped scallion
Method
  • In a large pot combine the first 16 ingredients (through diced tomatoes) and ring to a boil. Reduce heat to low and simmer until carrots are tender (about 15-20 minutes).
  • Ladle into bowls, then dress with fresh cilantro, a squeeze of lime juice, avocado slices, chopped scallion and a dollop of yogurt for delicious heart healthy boost. For a complete dinner serve with a big salad and a slice of whole grain bread.
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