The Healthy Soup Cleanse Recipe Book: 200+ Easy Souping Recipes from Bone Broth to Vegetable Soup by Brandon Britt

Author:Brandon Britt
Language: eng
Format: mobi, azw3
Publisher: F+W Media
Published: 2015-12-31T22:00:00+00:00

Fajita Quinoa

YIELDS 4 SERVINGS

8 cups purified water

2 cups chopped red bell peppers

2 cups chopped yellow bell peppers

2 cups chopped red onions

1 (15-ounce) can no-sodium black beans, rinsed

2 cups fresh corn kernels (may also use frozen and thawed)

4 tablespoons cumin powder

4 tablespoons garlic powder

2 cups cooked quinoa

In a large pot, combine water, peppers, onion, black beans, corn, cumin, and garlic powder.

Over high heat, bring soup to a boil, reduce heat to a simmer, and cover.

Allow soup to simmer for 30 minutes or until all ingredients are tender.

Remove from heat and stir in quinoa.

Consume immediately or transfer soup to a large glass container with a tight-fitting lid. Soup can be stored in the refrigerator for up to 5 days or in the freezer for up to 1 month.

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