This gorgeous flavoursome soup makes real great use of this protein rich grain.
1 Tbsp Olive oil
3 Garlic cloves, minced
2 tsp Ground cumin
60 ml Lime juice, freshly squeezed
15 grams Coriander, freshy – chopped
1 Med Onion, peeled and diced
2 Lg Tomatoes, diced
1 Litre Vegetable stock
1 Litre Water
180 grams Quinoa, dry
75 grams Canned lentils, drained and rinsed
75 grams Kidney beans, drained and rinsed
85 grams Canned corn kernels, drained and rinsed
1 Lg Red capsicum, seeded and diced
1 / 2 tsp Dried chilli flakes, to taste
Salt and pepper, to taste
1 Lg Avocado, diced
10 grams Coriander, leaves chopped
1 Chilli, seeded and sliced
In a large soup pot on low heat, sauté the garlic and cumin in the olive oil for a minute, ensure not to brown the garlic.
Stir in the lime juice, coriander, diced onion and tomatoes, simmer for 2 – 3 minutes.
Add the vegetable stock, water and quinoa, mix together.
Increase the temperature and bring to a boil.
Reduce the heat and simmer covered for approximately 25 min or until the quinoa is a little tender.
Add the red capsicum, lentils, kidney beans and corn, continue simmering for 10 – 15 minutes.
Add chili flakes, salt and pepper to taste. Simmer for a further 5 to allow flavours to blend. Adjust seasonings to taste.
Serve topped with diced fresh avocado, chopped coriander, fresh chilli and a a fresh squeeze of lime.