Mexican Quinoa Soup

INGREDIENTS

1 CUP UNCOOKED QUINOA
3 CARROTS JULIENNED
1 ONION CHOPPED
1 STALK GREEN ONION
1 LIME
2-3 CLOVES OF GARLIC CRUSHED
1 TSP CUMIN
1 TSP CORIANDER
1/4 TSP MEXICAN CHILLI POWDER
1/4 TSP SALT
1 WHOLE ZUCCHINI DICED
SHREDDED RED CABBAGE
1/2 YELLOW 1/2 GREEN PEPPER (DRY ROASTED IN OVEN)
1.5 CUPS PASTA OR TOMATO SAUCE
6 CUPS OF VEGETABLE BROTH
CILANTRO
RADISH
DICED AVOCADO

DIRECTIONS

Cook quinoa in 2 cups of water. Chop your peppers and dry roast on 350º for about 20 mins or until edges are blackened a bit. Shred or julienne carrots, dice onion, dice zucchini and fry in a large pot with 1 tsp of oil. Add water to keep from sticking. Add your crushed garlic, salt and spices. Fry until onions are translucent. Prepare your garnish’s by shredding the cabbage, dicing avocado, slicing green onion and radish’s. Chop up your cilantro. Add tomato sauce, green onions and dry roasted peppers. Stir all together until warm again. Add broth and stir until combined and bring to a boil. Turn down to simmer for 10-15 mins. To serve, scoop your cooked quinoa into a bowl and ladle soup over. Add a handful of diced avocado and your cabbage. Garnish with radish, cilantro, green onion and lime wedge.