Mexican Quinoa Soup

Mexican Quinoa Soup

Serves 4 45 minute prep time

Warm up with a hot bowl of quinoa stew with a kick, thanks to jalapeños and poblano peppers.


  • 1 Tbsp olive oil
  • 2 poblano peppers
  • 1 - 2 jalapeños
  • 1 onion, sliced
  • 5 cloves garlic, minced
  • ½ tsp each chili powder, cumin and coriander
  • Pinch of cinnamon
  • 4¼ cups low sodium vegetable broth
  • 3½ cups canned puréed tomatoes
  • 2 bay leaves
  • 1 cup dry quinoa, cooked
  • Garnish Options :
  • ¼ avocado, diced
  • 1 lime, quartered
  • Vegan cheddar cheese
  • Tortilla chips, broken up


  • Preheat oven to 450F.

  • Place poblanos and jalapeños on sheet pan and roast for 30-45 minutes allowing peppers to char. Flip peppers frequently.

  • Place roasted peppers in a container with a lid or in a closed brown paper bag to steam. Once cooled, peel peppers, take out seeds and slice.

  • Heat large pot over medium and add enough olive oil to coat bottom sparingly. Add sliced onions and sauté 2-3 minutes.

  • Add garlic and dried spices to onions and sauté 2-3 minutes, stirring frequently.

  • Add roasted peppers, vegetable broth, tomatoes and bay leaves.

  • Cook 30 minutes. Remove bay leaves. Add cooked quinoa. Serve.

  • Garnish with avocados, limes, cheddar and tortilla chips.