SOUTHWEST QUINOA SOUP {dr oz}

By grinder

Research has shown that Monday mornings are prime-time for heart problems. Start your work week off right with this heart-healthy Sunday night dinner. Served with a big salad and a slice of whole grain bread, this Southwestern soup is something the whole family can enjoy.

Ingredients

• 8 cups water
• 1.5 cups uncooked organic quinoa
• 2.5 cubes vegan boullion
• 1.5 tablespoons all natural taco seasoning
• 1/2 chopped red onion
• 1 chopped carrot
• 4 cloves minced garlic
• 1/2 tablespoon tumeric
• 1/2 tablespoon cumin
• 1 Bay leaf
• 1/2 can of green enchilada sauce
• 1/2 can of green chilies
• 1 can kidney beans
• 1 can black beans
• 1 cup frozen corn
• 1 {8oz} can diced tomatoes
• 1 lime
• 1/2 cup chopped fresh cilantro
• 1 sliced avocado
• 1 chopped scallion
• 1 cup non-fat plain greek yogurt {8.5oz}

Preparation

Step 1

In a large pot combine the first 16 ingredients {through diced tomatoes} and bring to a boil. Reduce heat to low and simmer until carrots are tender, 15-20 minutes.

Ladle into bowls, then dress with fresh cilantro, a squeeze of lime juice, avocado slices, chopped scallion and a dollop of yogurt for delicious heart healthy boost. For a complete dinner serve with a big salad and a slice of whole grain bread.