MexiCali Quinoa Soup

Everything you love about guacamole… in a hearty healthy soup!

This is just a simple quinoa and black bean soup with a little mexican spizzaz to it.
The fresh avocado, cilantro and lime are the key ingredients here…you’re gonna love it!
Refreshing and not too heavy, you can enjoy this soup on a warm summer night
Yields soup for 2 hungry bellies, or 4 small appetizers
Ingredients:
Drizzle of Walnut Oil (I recommend using nut oils for cooking)
1/2 onion chopped
Clove of garlic chopped
1 cup of Quinoa
Organic Vegetable Broth
Jalapeno, seeded and chopped
Black Beans (I used a can of organic)
1 Tomato chopped
Garnish:
Avocado
Cilantro
Lime Wedges
Organic Sour Cream
(sprinkled pumpkin seeds would be nice too- get creative)
In a heavy sauce pan heat the oil
Sauté the onion until almost translucent
Add the garlic and quinoa, stirring constantly for about 30 seconds
Pour in Broth and bring to a boil- reduce to a simmer
Add jalapeno, beans and chopped tomato
Simmer, partial cover, until the quinoa is cooked. About 12 minutes
Garnish with the remaining ingredients and enjoy!
Buen Provecho!

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