INGREDIENTS
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This flavorful soup is inspired by a traditional quinoa dish eaten in South and Central America. Adjust the amount or type of chile pepper to make it as spicy or mild as you like.
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1 Tbsp Oil
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1 cup diced Onion
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4 cloves Garlic, minced
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1 Serrano Chile, minced
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1 tsp ground Cumin
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1/2 tsp ground Black Pepper
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1/2 tsp Salt
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2 Tomatoes, diced 1 medium Yukon Gold Potato, cubed
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8 cups Vegetable Broth
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1 cup Yellow Corn Kernels
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1 cup diced Red Bel Pepper
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3/4 cup Quinoa
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1/4 cup chopped Parsley
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2 Tbsp chopped Cilantro
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2 Tbsp Lime Juice