Black Bean and Quinoa Soup
Ingredients:
- olive oil - 1 T
- onion, diced - 1 cup
- garlic, minced - 2 cloves
- black beans, rinsed, drained - 4 - 15 ounce cans
- diced tomatoes - 2 - 14.5 ounce cans
- red wine vinegar - 1/3 cup
- oregano - fresh 1 T or dried 1 tsp
- thyme - fresh 1 T or dried 1 tsp
- cumin - 1 tsp
- black pepper - 1 tsp
- vegetable broth - 2 cups
- cilantro lime quinoa -
- quinoa - 1 cup
- water - 2 cups
- lime juice - 1 T
- cilantro, chopped - 1/2 cup
- garnish -
- avocado, diced -
- cilantro, chopped -
Instructions:
Prepare soup -- in a large pot, heat olive oil over medium heat. Add onion and garlic, saute for 5 minutes or until onions are softened. Add remaining soup ingredients, to the pot; stir to combine. Turn heat to high, bring soup to a low boil. Reduce heat, simmer for about 30 minutes
Prepare quinoa -- place quinoa and water in a second pot, bring to a boil. Reduce to simmer, cover and cook for 15 minutes or until all of the water is absorbed. Fluff with a fork and stir in 1 T lime juice and 1/2 cup cilantro.
To serve -- spoon quinoa into serving bowl and ladel soup over the top. Garnish with avocado and cilantro.
