Ingredients
- 1 cup quinoa uncooked
- 1 tbsp olive oil
- 1 large onion chopped
- 4 garlic cloves minced
- 2 cups canned tomatoes
- 2 cups pumpkin puree can / homemade
- 2 cups water
- 1 can black beans 15 oz, drained
- 1 can garbanzo beans 15 oz, drained
- 1 tbsp cumin
- 2 tbsp chili power
- 1/2 & 1/4 tsp salt
Garnish
- sour cream
- 1/2 cup cheddar cheese shredded
- 1/2 cup mozzarella shredded
- 4 onions chopped
Servings: servings
Instructions
- Cook uncooked 1 cup quinoa to produce 2 cups or more of cooked quinoa. Set aside.
- In a large pot or skillet, cook the chopped onion and minced garlic in olive oil for about 2 minutes on medium heat until onion is soft .
- Add pumpkin, canned tomatoes (chop them up into smaller chunks), water, black beans (drained), garbanzo beans (drained), quinoa. Add 1 tablespoon of cumin, 2 tablespoons of chili powder, and 1/2 and 1/4 teaspoon salt, stir everything well, and season with more salt if needed.
- Bring to boil, make sure to stir all ingredients well together to combine flavors and spices. Reduce to simmer and cook for 15 minutes on simmer.
- Serve in soup bowls, garnished with sour cream, shredded cheeses, and chopped green onion.
Recipe Notes
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