Sopa de Quinoa

Ingredients

• 1 tbsp oil
• 1 cup onion, diced
• 4 garlic cloves, minced
• 1 serrano chile, minced
• 1 tsp ground cumin
• ½ tsp ground black pepper
• Salt to taste
• Tomatoes, chopped (to taste)
• Potatoes, diced (to taste)
• Vegetable or chicken broth (to taste)
• Corn kernels (to taste)
• Red pepper, diced
• 1 cup Bob's Red Mill Organic Quinoa

Instructions

1. Heat oil — Heat oil in a large soup pot over medium heat.
2. Cook aromatics — Add onion and cook until soft, about 10 minutes.
3. Season — Add garlic, serrano chile, cumin, salt, and pepper. Cook until fragrant, about 1–2 minutes.
4. Build the broth — Add tomatoes, potatoes, and broth. Cook over medium to medium-low heat until potato is soft, about 40 minutes.
5. Add grains and vegetables — Add corn, red pepper, and quinoa. Cook until quinoa is beginning to soften, stirring occasionally, about 8 minutes.
6. Serve — Ladle into bowls and enjoy warm.

Notes

• Spice level — Adjust the amount or type of chile pepper to make it as spicy or mild as you like.
• Broth choice — Can be prepared with vegetable or chicken broth depending on dietary preferences.
• Versatile — Works well with seasonal vegetables; amounts can be adjusted to taste.

Tags: #recipe #soup #quinoa #vegetarian #latinamerican #glutenfree