Smoky Mexican Quinoa Soup
Prep time
Cook time
Total time
Serves: Serves 4
  • 2 tbsp olive or rapeseed oil
  • 1 red onion, peeled and finely chopped
  • 1 pepper, de-seeded and finely chopped
  • 3 spring onions, finely sliced
  • 1 tsp lazy garlic (or 1 garlic clove, peeled and crushed)
  • bunch fresh coriander, stalks finely chopped and leaves roughly chopped
  • 2 tsp chipotle paste
  • 2 tsp smoked paprika
  • 400g tin chopped tomatoes
  • 1 tsp sugar
  • salt
  • 75g black quinoa
  • 1 lime
  1. In a large saucepan or casserole dish, heat the oil and add the red onion. Cook for 3 minutes until starting to soften, then add the pepper, spring onions, garlic and the coriander stalks (save the leaves for garnish at the end), and finally the chipotle paste and smoked paprika. Cook for a further 3 minutes.
  2. Add the chopped tomatoes, then re-fill the empty tin with water, tip it in to the soup, and re-fill for a second time so that you have added two tins of water. Add the sugar and salt and bring to the boil, then reduce to a simmer.
  3. Put the quinoa in a bowl, and cover with cold water. Use your fingers to move the grains around quite vigorously, then when the water has turned soapy, drain through a sieve, then rinse again under the tap.
  4. Add the quinoa to the soup, and cook for 20 minutes or until the quinoa is cooked. Serve garnished with the chopped coriander leaves as a garnish, and a wedge of lime to squeeze over the soup.
Recipe by The Veg Space at