One Pot – Mexican Fajita Quinoa Soup

Prep time: 10-15 minutes
Cook time: 40 minutes

One pot meals are great for Meatless Mondays! You only need to use one pot and it makes a lot for lunches and leftovers throughout the week!  I was really in the mood for fajitas or something that tasted similar, so I tried using fajita flavors within this quinoa soup. This totally ended up fulfilling this craving – it was so tasty! You can also have fun with toppings! I recommend fresh cilantro, a little cheese and sour cream. You can also put a few tortilla chips on top too.

Ingredients:

• 2 T olive oil
• 1 red onion chopped
• 3 stalks of celery chopped
• ½ cup chopped carrots
• 1 red bell pepper chopped
• 1 yellow bell pepper chopped
• 6 cloves garlic chopped
• 6 cups chicken or vegetable broth
• 14.5 oz can of petite diced tomatoes
• 8 oz can of tomato sauce
• ½ teas salt
• ½ teas black pepper
• ½ teas oregano
• ½ teas parsley
• 1 T chili powder
• 2 teas cumin
• A few splashes of hot sauce (Franks)
• ½ cup quinoa (uncooked)
• 15.5 oz can of black beans (drained and rinsed)
• Juice of a lime
• Optional toppings: cheddar or jack cheese (shredded), cilantro, sour cream, Greek yogurt, lime, tortilla chips, etc.

Directions:

1. Over medium-high heat in Dutch oven or pot, with the olive oil, sauté onions, peppers, carrots, celery for 8 minutes.
2. Turn down heat to medium, add garlic and sauté for 1 minute more.
3. Add broth, tomatoes, tomato sauce, salt, black pepper, oregano, parsley, chili powder, cumin, hot sauce, stir, cover with lid and cook for 10 minutes.
4. Remove lid, add quinoa, juice of 1 of the limes and beans, stir, cover with lid and cook for 20 minutes.
5. Remove lid, add juice of the other lime and stir.
6. Top with optional toppings if desired.