Spicy Black Bean and Quinoa Soup
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
6 cups stock ( we used chicken but feel free to use veggie )
2 tablespoons salsa verde
1-2 tablespoon lime juice
1 garlic clove, minced
1 teaspoon cumin
salt to taste
1 1/2 cups quinoa, cooked
1 1/2 cups black beans, cooked
1 small, thinly sliced jalapeno, divided
1/2 cup thinly sliced grape tomatoes
1-2 ripe avocados
2 green onions, thinly sliced
cilantro
plain yogurt, optional for garnish
Instructions:
In large pan, combine stock, salsa verde, lime juice, garlic, cumin and portion of jalapeno (we used half because we wanted it spicy. feel free to use as much or as little as you wish). Bring to a simmer. Add quinoa, black beans and green onion. Continue to simmer until heated through. Add salt to taste.
Fill bowls with soup and add tomatoes, avocado, jalapeno, cilantro and yogurt for garnish.
From birdandcleaver.com