Black Bean and Quinoa Soup
Black Bean and Quinoa Soup 

I was recently introduced to the wonderful world of Quinoa, which is available at Costco (for the American readers). I learnt that Quinoa is very high in protein with an adequate source of essential amino acids. For vegetarians, its a power house of nutrition. You can use it as a replacement for rice, grains or oats. 

I experimented Quinoa with black beans to make a rich and healthy Black Bean and Quinoa Soup. This is a version from a few recipes that I found on the internet. You can try this delicious soup for dinner, enjoy!! :)

I would love to hear your comments, suggestion, tips and feedback. 

1 24oz canned Black Beans
1 large onion peeled and diced
1 large tomato cubed 
2 Bay leaves
1/2 cup Quinoa (can add 3/4 cup to increase thickness)
5 cloves garlic peeled and chopped 
1 green chili slit (optional)
4 cups Vegetable Broth 
1/4 cup corn (used frozen)
2 carrots peeled and cut into slices 
1/2 cup cilantro 
salt (to taste)

1 jalapeno sliced 
1/4 cup grated mozzarella cheese 
4 tbsp sour cream 
tortilla chips broken into pieces 

1. Take a 6 quart pot and heat on medium heat. 
2. Add 2 tbsps oil.
3. When oil is hot add diced onions and saute until translucent. 
4. Add garlic and half of the sliced jalapenos and saute for a few mins. 
5. Add green chili and bay leaf and saute for 2 mins. 
6. Add carrots, corn and tomatoes and a pinch of salt and saute for 3-4 mins. 
5. Add quinoa and saute for 1 min. 
6. add black bean with water into pot and stir for 1 min. 
7. Add 2 cups vegetable stock and mix. Cover and bring to a boil. Boil for 5 mins until quinoa is half-cooked. 
8. Bring heat to a simmer and add 2 cups of vegetable broth. Cover and bring to a boil. Cook for 15 mins. Squeeze 1/2 a lime and mix well. Cook for 1 min. 
9. Taste and salt or other seasonings if necessary. Serve with a dallop of sour cream, sprinkle of cheese and tortilla chips. 

Tip: Garnish with chopped avocados to complete the Mexican taste experience. 


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