(recipe serves 8)
1/4 C olive oil
2 yellow onions, chopped small
4-5 garlic cloves, minced
2 red bell peppers, diced small
Juice from 3 limes
1 – 28 ounce can of diced tomatoes
3 mild roasted Hatch chiles, chopped
3 hot roasted Hatch chiles, chopped
4 ears of roasted corn, kernels removed
2 large zucchini, quartered lengthwise and diced
1 T cumin
6-7 C chicken or vegetable stock
1 bunch of cilantro, finely chopped
Salt to taste
1 C uncooked quinoa
For roasted corn:
Rub ears of corn with olive oil. Salt and pepper each ear. Place corn on a foil lined baking sheet and place into a preheated 450 degree oven. Bake for 15 minutes. Using tongs, rotate ears of corn and bake for an additional 15 minutes. Remove from oven and allow cooling. Using a sharp knife, cut the kernels from the cob.
Place olive oil in a preheated soup pot. Add onions, garlic and red peppers. Sprinkle mix with salt and cracked pepper. Sauté vegetables over medium high heat until they soften and begin to stick to the bottom of the pan. Add lime juice to the pot and scrape up any bits which have stuck to the bottom of the pan.
Add tomatoes and chiles. Mix well. Add corn, zucchini, cumin, stock and cilantro. Bring mix to a boil and lower heat until vegetables become tender. Salt to taste.
Ladle soup over cooked quinoa and garnish with scallions and tostadas.
As I have mentioned before, plan ahead so that your soup can rest for a day before service. Magic happens when flavors can chill and develop! Slow down folks. Fast food lacks soul…
Place 1 C uncooked quinoa into a large sauce pan. Add 2 C of filtered water, 3 bay leaves and 1 t salt. Bring mixture to a boil. Cover and lower heat. Cook for about 15 minutes until water evaporates. Spread cooked quinoa on a cookie sheet for cooling. This can be prepared ahead, cooled and reheated in a microwave.