Recipe of the Week: Spicy Mexican Quinoa Soup

Recipe Via Forgiving Martha

vegan, gluten-free

4 cups vegetable stock

1 (28 ounce) can  fire roasted crushed tomatoes

1 medium yellow onion, finely chopped

5 cloves garlic, minced

1 poblano pepper, chopped

1/4 cup roasted red pepper (I used a prepared version from a jar)

1 jalapeno, diced
1 tbsp paprika
½ teaspoon Mexican chili powder
½ teaspoon ground cumin
dash ground cinnamon
1 avocado, halved and sliced

1 cup quinoa, cooked
cilantro, chopped for garnish

1. Cook quinoa per package instructions, set aside. (I like to use a rice cooker, 2 cups water per 1 cup or quinoa.)

2. Saute diced onions in a skillet over medium heat with a bit of olive oil and cook until onions are caramelized.  

3. In a large stock pot, add vegetable stock, fire roasted tomatoes, garlic, jalapeno, paprika, cumin, cinnamon, chili powder and stir. 

4. Bring to a boil then reduce heat and simmer uncovered for 25 minutes.  Add caramelized onions and continue to cook uncovered for an additional 10 minutes.

5. To serve, ladle soup into bowls and top with quinoa, sliced avocado and chopped cilantro and green onions. 

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