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Mexican Quinoa Soup

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A warm, simple soup full of flavor and healthy quinoa, perfect for cozy dinners.

Ingredients

Scale
  • 2 tablespoons olive oil
  • ½ medium onion, diced
  • ½ red bell pepper, diced
  • 4 garlic cloves, minced
  • 5 cups vegetable stock
  • 1 15-ounce can black beans, rinsed and drained
  • 1¼ cup quinoa, rinsed
  • 1 14.5-ounce can diced roasted tomatoes, undrained
  • 1 8-ounce can tomato sauce
  • 1 4-ounce can diced green chiles
  • 2 teaspoons chili powder
  • 1½ teaspoons cumin
  • 1 teaspoon coriander
  • Pinch red pepper flakes
  • 4 ounces Cabot Vermont Sharp Cheddar, grated
  • 1 cup frozen corn
  • ¼ cup chopped cilantro
  • 2 tablespoons fresh lime juice
  • Salt and pepper to taste
  • Cabot Vermont Sharp Cheddar for topping
  • Fresh chopped cilantro for garnish
  • Sliced jalapeños for garnish

Instructions

  1. Heat oil in a large saucepan or Dutch oven over medium-high heat.
  2. Add onion and red pepper, season with salt and pepper, and sauté for 5-7 minutes until vegetables are soft.
  3. Add garlic and sauté for 30 seconds longer.
  4. Stir in vegetable stock, black beans, quinoa, diced roasted tomatoes, tomato sauce, green chiles, and seasonings. Bring to a boil.
  5. Reduce heat and simmer, partially covered, for 20-25 minutes.
  6. Stir in cheese, corn, cilantro, and lime juice. Let sit a few minutes to allow the corn to thaw and cheese to melt.
  7. Taste and adjust seasonings as necessary.
  8. Divide into bowls and top with additional grated cheese, cilantro, sour cream, or sliced jalapeños as desired.

Notes

Store leftovers in airtight containers in the fridge for up to 4 days, or freeze for up to 3 months.

Nutrition

Find it online: https://voxrecipes.com/mexican-quinoa-soup/