Spicy Mexican Quinoa Soup

I found this soup on Pinterest  via Forgiving Martha and it looked really yummy! I also had never had quinoa before and really wanted to try it. It's packed with protein and fiber! I made this soup two weeks in a row for lunch it was that good. It makes a lot, which is nice because I can eat it for lunch all week..yes, it's that good that I don't get sick of it. Matt and Ava (the lovely couple I nanny for) really enjoyed it too. I'd say the only bad thing was that the quinoa sucked up a lot of the broth. I told myself I was going to not add as much quinoa the second time but I guess I forgot. I just add a little more water each time I reheat it. Don't worry about it watering down at all because it doesn't. I served my soup with some avocado and cilantro, yum! I highly recommend this soup. It's very tasty! It's also super easy to make and great for a fast healthy lunch! It's also vegan and gluten free, score!

Slightly adapted from: Forgiving Martha
Spicy Mexican Quinoa Soup
4 C Vegetable stock or broth
1 (28oz) can Muir Glen fire roasted crushed tomatoes
1/2 white or yellow onion chopped
5 garlic cloves, minced
1 poblano pepper chopped
1 jalepeno pepper chopped
1tblsp paprika
1/2 tsp chili powder, or more if you like it spicy like me!
1/2 tsp ground cumin
1 avocado
cilantro, chopped for garnish


Saute onions and garlic over medium heat with a bit of olive oil until translucent and fragrant.  Add vegetable stock or broth, crushed tomatoes, quinoa, peppers, and spices. Cook on medium heat for about 40 minutes or until quinoa is cooked. It may not look like you are adding a lot of quinoa at first, but once it's cooked it doubles in size and becomes soft, like rice. You'll know when it's done! :) If you need to add more water or broth feel free to do so. Ladle into dishes and top w/ cilantro and avocado and enjoy!

Sorry this picture is kind of blurry

 Mmm doesn't it look delish?!

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