Quinoa Mexican Soup

Quinoa Mexican Soup

Ingredients

4 cups low-sodium vegetable broth

2 (14.5 oz) cans low-sodium fire roasted diced tomatoes

2 tsp olive oil

1 medium red onion, chopped

4 cloves garlic, minced

1 poblano pepper, cut in half, seeds removed

1 red bell pepper, cut in half, seeds removed

1 jalapeno, cut in half and seeds removed

1 cup dry quinoa 

1 Tbsp paprika

1/2 tsp chipotle chili powder

1/2 tsp ground coriander

1/2 tsp ground cumin

2 bay leaves

pinch ground cinnamon

1 avocado, cut into 1/2 inch cubes

1 lime, cut into wedges (I forgot the lime!)

Directions

Turn your oven to broil, the high temperature if you have the option. Lay the poblano, red pepper and jalapeno skin side up on a baking sheet. Broil for 4-5 minutes, keeping an eye on them to make sure they don't burn, but just the skin chars. When the outsides are charred carefully remove from oven and place in a ziploc bag and let steam. Peel and dice the peppers.

In a stock pot or dutch oven, heat olive oil over medium heat. Add the onion and let cook for 4-5 minutes or until they just start to stick to the bottom of the pot. Deglaze the pan with 2 tablespoons of vegetable broth. Cook again for another 3-4 minutes and deglaze again with more vegetable broth. Repeat this process 3 or 4 more times until the onions have caramelized and are dark golden brown with a slightly sweet taste.

While the onions are caramelizing, cook the quinoa according to the package.

When the onions are caramelized, add the rest of the broth, fire roasted tomatoes, poblano pepper, jalapeno, bell pepper, and seasonings. Bring to a boil then reduce heat to low and simmer for 25 minutes. Remove the bay leaves, add the quinoa and stir.

Serve with fresh cut avocado and lime wedges (if you don't forget them like me).

Source: As seen on Prevention, RD originally from Virtually Vegan Mama