spicy mexican quinoa soup

January 11, 2012
Today, my spirit and belly needed warming.  This spicy soup more than took care of the job.  The weather recently has been totally spice-friendly and it seems that all I've wanted to do lately is curl up with a book and a steaming cup of tea.
 On a related note, I've been on a soup kick.  And boy does this soup have kick.  Poblano, jalapeno and red peppers- oh my!  These peppers, along with onion and crushed tomatoes make for one heck of a healthy meal.

Here's to spicing it up, friends! 
Spicy Mexican Quinoa Soup
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
green onions, chopped for garnish

  1. Sautee diced onions in a skillet over medium heat with a bit of olive oil and cook until onions are caramelized.  
  2. In a large stock pot, add vegetable stock, fire roasted tomatoes, garlic, jalapeno, paprika, cumin, cinnamon, chilli powder and stir. 
  3. 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.
  4. To serve, ladle soup into bowls and top with quinoa, sliced avocado and chopped cilantro and green onions. 

16 comments:

Tiffany @ Savor Home said...

Mexican food is my favorite and I LOVE quinoa! Looks great!

Jen @ pretty plate said...

Delicious!!! Love finding new recipes for quinoa!

: ))
Jen

Leah @ Freutcake said...

I can't wait to try this recipe! Thanks for posting. :)

Megan said...

this looks delish... the combo of flavors and textures sounds like perfection. can't wait to make some!

Carmen @ Pom Fair said...

I love quinoa, I'll be trying this recipe soon.

Annie @ Naturally Sweet Recipes said...

I love using quinoa! It's such a healthy choice and holds up great in so many things. This looks wonderful. Thanks for the great recipe!

Jonathan said...

A combination of so many favorite things. Me wants now. :)

Sugar Spice and Bacon said...

I have never thought of using quinoa in soup! Which is kind of shocking because I use it in everything else! :) This looks delicious!

Anonymous said...

When do the Poblano and roasted red peppers go in? They're in the ingredient list, but not the instructions.

Tasha @Tashasdish said...

Quinoa is one of my all time favorite foods and I'm always looking for new, interesting ways to cook it. This recipe is going on my list for sure - yum!

The Texas Peach said...

This looks and sounds delicious! I am pinning it to my "Recipes I want to try" board, and can't wait to make it!

Anonymous said...

when are the poblano and roasted peppers used?????

Laura Vaughan said...
This comment has been removed by the author.
Laura said...

This looks great! I'm making it but adding shredded chicken

Ashley said...

There is no mention of the poblano or roasted peppers in the instructions... I'm just going to assume that you cook the poblano peppers with the onions then? Maybe the roasted red goes into the broth?

Virtually Vegan Mama said...

where did you get the inspiration for this fabulous soup? did you come up with it all on your own? this is quit similar to my award-winning original recipe...first rule of blogging...always give credit where credit is do....even if you want to call this adapted...you should cite where you got the inspiration....thanks!!

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