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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