Description
A hearty and nutritious soup made with quinoa, black beans, and spices, cooked in a slow cooker for maximum flavor.
Ingredients
Scale
- 1 cup quinoa, rinsed
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes
- 1 red bell pepper, diced
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 1 lime, juiced
- 1/4 cup fresh cilantro, chopped
- 1 avocado, diced (for garnish)
Instructions
- Add quinoa, black beans, diced tomatoes, bell pepper, onion, and garlic to the slow cooker.
- Pour in vegetable broth and stir in cumin, chili powder, smoked paprika, salt, and pepper.
- Cover and cook on low for 6-7 hours or on high for 3-4 hours.
- Stir in lime juice and cilantro before serving.
- Garnish with diced avocado.
Notes
- For extra protein, add shredded chicken or turkey.
- Adjust spices to taste.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 4g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg