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Southwest Quinoa Soup

This recipe is courtesy of the amazing and gifted Chris McLaws.
​

  • 8 cups water
  • 1 1/2 cups uncooked quinoa, rinsed well
  • 2 1/2 cubes vegan boullion
  • 1 1/2 tbsp all natural taco seasoning
  • 1/2 chopped red onion
  • 1 chopped carrot
  • 4 cloves minced garlic
  • 1/2 tbsp turmeric
  • 1/2 tbsp cumin
  • Bay leaf
  • 1/2 can of green enchilada sauce
  • 1/2 can of green chilies
  • 1 (15 oz) can kidney beans
  • 1 (15 oz) can black beans
  • 1 cup frozen corn
  • 1 (8 oz) can diced tomatoes
---------------------------------------------
  • 1 lime
  • 1/2 cup chopped fresh cilantro
  • 1 sliced avocado
  • 1 chopped green onion
  • 1 cup non-fat plain Greek yogurt

In a large pot, combine the first 16 ingredients (through diced tomatoes) and bring to a boil. Reduce heat to low and simmer until carrots are tender (about 15-20 minutes).

Ladle into bowls, then dress with fresh cilantro, a squeeze of lime juice, avocado slices, chopped scallion and a dollop of yogurt for a delicious heart healthy boost. For a complete dinner, serve with a big salad and a slice of whole grain bread.
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