A hearty and tasty soup made with quinoa, beans, and colorful vegetables that is topped with avocado and crunchy tortilla chips.
Ingredients:
- 1 cup quinoa
- 1 tablespoon olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 red bell pepper, chopped
- 1 jalapeo, seeded and minced
- 1 can 14
- 5 ounces diced tomatoes
- 1 can 15 ounces black beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 avocado, diced
- 1 lime, juiced
- 1/4 cup chopped cilantro
- Tortilla chips, for serving
Instructions:
Rinse the quinoa with cold water and set it aside
Put olive oil in a big pot and heat it over medium-low heat
Put in the jalapeo, onion, garlic, red bell pepper, and onion
It will take about 5 minutes of cooking until the vegetables are soft
Add the black beans, cumin, chili powder, diced tomatoes, and vegetable broth
Bring to a boil, then lower the heat and let it cook on low for 20 to 25 minutes
Add pepper and salt to taste
Put in the chopped cilantro, diced avocado, and lime juice right before you serve
When you serve it hot, put tortilla chips on top
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