Mexican Black Bean Quinoa Soup
Servings: 4 servings
Ingredients
- 1 tbsp olive oil
- 1 14 oz black beans drained and rinsed
- 8 oz frozen organic corn
- 2 jalapeños de-seeded and chopped
- 1.5 cups cooked quinoa*
- 2 tsp cumin
- 1 tsp chipotle spice powder
- 40 oz vegetable broth
- Juice of 3 limes
- 1/3 cup chopped green onion
- 1/2 cup chopped tomatoes
- 1/4 cup chopped fresh cilantro*
- 1 avocado pitted and cut into small pieces
- Salt to taste
Instructions
- Begin by heating a large pot to medium high heat. Add olive oil, corn, black beans, and jalapeño. Let cook for 5-7 minutes, until corn is completely thawed and peppers are soft.
- Add cumin and chipotle spice. Toss in quinoa and cover entire mixture with broth.
- Allow the soup to come to a soft boil. Reduce heat to low, and simmer for 10 minutes.
- Add fresh lime juice and pour into individual bowls. Top with green onion, tomatoes, cilantro, and avocado.
Notes
To make cooked quinoa, boil 1 cup quinoa to 2 cups water or broth. Reduce heat to low and cover. Let simmer until quinoa is fluffy and has completely absorbed the liquid.
I use much more cilantro than 1/4 cup. If you like the herb, go ahead and add plenty more to your individual bowl.
I use much more cilantro than 1/4 cup. If you like the herb, go ahead and add plenty more to your individual bowl.