Mexican Quinoa Soup

Dale Says....


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

To serve: 

1 Lg Avocado, diced

10 grams Coriander, leaves chopped

1 Chilli, seeded and sliced

Lime wedges



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.