Reboot - Soup - Roasted Pepper & Red Quinoa

By BlueSchmoo

Ingredients

• 4 small field peppers
• 1 – 2 serrano chili peppers
• 1 – 2 red chili peppers
• 2 cloves garlic
• 1 small red onion
• 2 tomatillos
• 2 , 15 oz. cans of black beans, drained and rinsed
• 1 cup cherry tomatoes
• sea salt and pepper to taste
• 1 cup frozen, organic corn
• 4 cups organic vegetable broth
• 4 scallions
• 1 cup red quinoa

Details

Adapted from rebootwithjoe.com

Preparation

Step 1

1.) Heat oven to 400 F
2.) Wash peppers, tomatoes. Peel tomatillos and wash. Rinse quinoa in fine mesh strainer. Cook quinoa in rice cooker or on stove adding 2 cups water and pinch of sea salt to 1 cup dry quinoa.

3.) Discard field pepper stem and seeds (unless you want it spicier leave in seeds, Roughly chop field peppers and onion.

4.) Lay parchment paper on baking sheet and spread whole garlic in peel, whole tomatillos, cherry tomatoes, onion and peppers. Drizzle olive oil over veggies. Roast until pepper skin is soft, about 10-15 minutes.

5.) While roasting, heat broth in pot.

6.) Remove baking sheet from oven. Peel garlic and place all vegetables into broth. Simmer for about 10-15 minutes. Add half of the corn and beans. Blend with an immersion blender or scoop into blender and blend in batches. Add remaining corn and black beans, stir. Serve over quinoa and garnish with chopped scallion.


Substitutions:
Boxed black beans – canned, BPA free or cooked, dried beans
Field peppers – bell peppers
Serrano chili – Jalapeno or other peppers
Red chili peppers – any variety chili pepper
Red onion – yellow onion
Cherry tomato – any variety tomato