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.