Roasted Tomato & Tortilla Quinoa Soup

[kirra]

Roasted Tomato & Tortilla Quinoa Soup

Ingredients:

2 tomatoes, cut in half
2 Anaheim chilies
2 jalapeno chilies
2 yellow onions, sliced into thick slices
6 cloves of garlic, halved
Olive oil spray
8 6-inch white corn tortillas, cut into strips
2 tablespoons fresh cilantro, chopped
2 teaspoons cumin
1/2 teaspoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne pepper (optional)
1 cup quinoa, soaked for 30 minutes and rinsed
32 ounce vegetable broth
Avocado, diced
2 ounce cheese

Preparation:

Preheat broiler and line a baking pan with foil. Place halved tomatoes cut side down in pan. Cut Anaheim chilies and jalapenos in half lengthwise. Remove the seeds and membranes. Arrange cut side down, flattening if necessary. Broil for 15 minutes.

Remove from oven and allow to sit for another 15 minutes. Peel and place in a bowl. Place onion and garlic in pan. Cover the garlic with foil to prevent it from becoming black and hard. Lightly coat onion with olive oil spray. Broil for 20 minutes.

Arrange tortilla strips in a single layer. Spray with olive oil. Broil for 7-9 minutes, turning half way. Be careful to watch carefully to avoid burning. (Trust me, I didn’t and I set off the fire alarm the first time)

Place chilies, tomatoes, onions and garlic in a food process.

Blend for a minute or until smooth. Move mixture to a pot and cook for two minutes over medium heat, stirring frequently. Reduce the heat to low and cook another 7 minutes. Stir in cilantro, spices, quinoa (uncooked) and vegetable broth. Bring to boil. Reduce the heat to medium low and simmer for 18-20 minutes until the quinoa is tender. Serve with tortilla strips and top with avocado and cheese.