Directions:
- Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to bowl.
- Heat oil in pot; add corn, potato and shallots.
- Sauté 5 minutes, or until shallots are translucent. Add broth and soymilk, and bring to a boil. Stir in quinoa mixture. Reduce heat to medium-low, cover and simmer 10 minutes.
- Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender.
- Remove from heat; stir in chopped cilantro. Season to taste with salt and pepper. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges, if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 402.71 Kcal (1686 kJ) | ||
| Calories from fat | 93.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.35g | 16% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 902.85mg | 38% | |
| Potassium | 958.15mg | 20% | |
| Total Carbs | 68.13g | 23% | |
| Sugars | 16.26g | 65% | |
| Dietary Fiber | 7.11g | 28% | |
| Protein | 12.21g | 24% | |
| Vitamin C | 30.9mg | 52% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 12.1mg | 67% | |
| Calcium | 80.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 94.48 Kcal (396 kJ) | ||
| Calories from fat | 21.85 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.43g | 16% | |
|---|---|---|---|
| Cholesterol | 0.38mg | 1% | |
| Sodium | 211.82mg | 38% | |
| Potassium | 224.8mg | 20% | |
| Total Carbs | 15.98g | 23% | |
| Sugars | 3.82g | 65% | |
| Dietary Fiber | 1.67g | 28% | |
| Protein | 2.86g | 24% | |
| Vitamin C | 7.3mg | 52% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 2.8mg | 67% | |
| Calcium | 19mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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