January 8, 2022

Mexican grilled quinoa soup [Vegan]

This soup is smoky, spicy, creamy and incredibly fresh with layers of flavor. The toasted quinoa adds a wonderful nutty. Roasted peppers and caramelized red onions give the soup a natural sweetness that deepens the flavor of this soup. Since this soup can be seen as taking a bit of time, so we suggest you make a double or triple batch and freeze some – it freezes incredibly well. You won’t be disappointed with this award-winning soup!

Mexican grilled quinoa soup [Vegan]


  • 4 cups sodium-free or sodium-reduced vegetable broth
  • 1 (28) oz can fire roasted crushed tomatoes no or low sodium
  • 1 medium red onion, chopped
  • 4 garlic cloves, chopped
  • 1 poblano pepper, toasted
  • 1 red pepper, roasted
  • 1 jalapeño, ½ of the seeds removed and diced (you can remove all the seeds to reduce the spiciness)
  • 1 cup of quinoa
  • 1 tablespoon of paprika
  • ½ teaspoon chipotle powder, you can substitute for Mexican chili powder if you don’t have it. (reduce the quantity if you want a less spicy soup)
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 2 bay leaves
  • Pinch of ground cinnamon
  • 1 avocado, cut into ½ inch cubes
  • Lime wedges, for serving


  1. Roast the peppers over a gas flame on your stovetop, turning them with tongs until the skin is evenly charred. Transfer to a plastic bag, seal and steam until cool to the touch. Peel off the charred skin by hand. Once peeled, cut off the stems, seeds and veins. (this can be done the day before to save time)
  2. Heat a skillet over medium heat. Add the diced onions and stir. Keep stirring until the onions start to stick and add 1 tbsp of vegetable broth. Repeat this step, stirring often for 30 minutes, occasionally deglazing the pan with a little vegetable broth. Cook the onions for 30 minutes or until the onions are dark in color with the desired caramelized flavor.
  3. While the onions are caramelizing, cook the quinoa according to package directions and set aside. (this can also be done the day before if you wish)
  4. In a pot, add the vegetable broth, fire-roasted tomatoes, garlic, jalapeño, paprika, cilantro, cumin, bay leaves, cinnamon, chipotle powder and stir. Bring to a boil. Lower the heat and simmer, uncovered, for 25 minutes, stirring occasionally. Stir in the caramelized onions and continue to cook uncovered for 5 more minutes, removing the bay leaves.
  5. Add the cooked quinoa to a nonstick skillet (I love my Cuisinart Green Gourmet cookware) and cook over medium heat, stirring occasionally for 15 minutes or until lightly browned. Remove from fire.
  6. Ladle the soup into bowls and garnish with grilled quinoa, diced roasted peppers, diced avocado and chopped fresh cilantro. Serve with lime wedges.


Alternatively, if you don’t have a gas flame for roasting peppers, it can be done in the oven. Set your oven to broil. Place the peppers on a baking sheet. Spray lightly with cooking spray on all sides. Roast for 5 to 10 minutes per side or until charred and black. Keep an eye out for the peppers so they don’t burn. Follow the directions I provided in the recipe for removing the skin. You also don’t need to toast the quinoa if you want to skip this step, but it does add a nice crunchy bite to the soup. Cook quinoa according to package directions and add desired amount to finished soup.

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