Southwest Quinoa Soup

Added to Recipes on Fri 03/18/2011

8 cups water
1 1/2 cups uncooked organic quinoa

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 tumeric
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 scallion
1 cup non-fat plain greek yogurt



In a large pot combine the first 16 ingredients (through diced tomatoes) and ring 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 delicious heart healthy boost. For a complete dinner serve with a big salad and a slice of whole grain bread.


Recipe courtesy of Chris McLaws – Good Earth Catering in Park City, Utah