Latin Quinoa Soup
Latin Quinoa Soup
Makes: 4 servings
Start to finish: 45 minutes
- 1/4 cup dry quinoa, put in a fine-mesh sieve and rinsed
- 1 quart low-sodium chicken (or vegetable) broth
- 1/2 teaspoon salt
- 10 ounce can of diced tomatoes with green chilis (don’t drain it)
- 2 garlic cloves, minced*
- 1/2 bunch fresh cilantro, washed, chopped*
- 2 teaspoons cumin
- 1/2 teaspoon red chili flakes or cayenne (or paprika if you don’t want too much heat)
- avocado, cut in half lengthwise, remove pit with knife, score avocado flesh with knife, scoop out with spoon, divided into 4 portions
- lime, quartered
- more cilantro, chopped, to taste
- fresh jalapeño, chopped, to taste (optional)
1. In a medium saucepan over medium heat, toast quinoa for about 5 minutes, stir it and keep an eye on it. Do not let it get too hot, that shit will catch on fire. (I’m not going to force you to toast the quinoa, but it does add a nutty flavor.)
2. Add 1/2 cup of broth, kick up to high heat, and bring to boil. Reduce to low heat, cover, and let cook for about 15 minutes.
3. Divide quinoa evenly between 4 bowls.
4. In the same pot, bring remaining broth to a boil along with canned tomatoes (and juices), garlic, cilantro, cumin and spicy of choice just until hot. Divide seasoned broth evenly between the 4 bowls.
5. When you’re ready to serve, garnish bowls with avocado, lime quarter, additional cilantro, and fresh jalapeño. If you want chicken, add it. I also recommend putting some Green Pepper Cholula on top.
If you don’t feel like soup, in step #4, leave out the broth and heat everything else (don’t boil it, ffs, just warm it up over medium heat), then mix in with quinoa.
*If you can’t find any fresh cilantro, look for these Dorot cubes in the frozen section.
Currently Listening To: