Photo c/o Ohsheglows.com |
Ingredients:
1 cup Quinoa
1.5 cups water
6 cups Vegetable Broth
1 can Black Beans
2 cups butternut squash (changed from the original recipe which uses sweet potatoes)
Cilantro
2 Limes
1 Ripe Avocado
1 Sweet Onion
1 tbs. Garlic
Spinach (optional)
Cherry Tomatoes (optional)
1.5 tsp. Cumin
1 tsp. Chili Powder
1/2 Tsp. Ground Coriander
Directions:
In a medium sized pot set at a medium heat, add the water and Quinoa and allow the mixture to come to a boil. Then turn down the heat (about a simmer) and let cook for about 17 minutes with a lid on or until the Quinoa is fluffy and the water has been absorbed.
In another pan (I used a wok like pot) add the Garlic and sweet onion (I used about a cup of diced onion) and let sit until the onions have become translucent. Next, add the cubed Butternut Squash (or Sweet Potato) and the Coriander, Cumin, and Chili Powder. Allow to cook for about 5-8 minutes. Next, add the vegetable broth and allow the mixture to heat through (or until the squash is tender).
Once you are ready to serve the soup, add the black beans (make sure to strain them first) to the soup as well as the Quinoa. You may also add the Cilantro and Lime according to your taste.
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