Mexican Quinoa and Red Bean Soup
Cook Time: Simmer Soup for 30-40 mins
Prep Time: 15 min
Mexican Quinoa and Red Bean Soup first principles science from Foodie Body: Complete proteins while lowering brain and heart clogging cholesterol and reducing body inflammation. Plant based meals are important to balance with a variety of amino acids such as the essential nine of lysine (great for healing sore muscles after a workout), histidine, isoleucine, leucine, methionine, phenylalanine, threonine, tryptophan, valine. Loaded with fiber to have the feeling of fullness after a meal to maintain a healthy digestive tract and improve insulin control by slowing down the rate of sugar being released into your bloodstream.
2 Tbsp. extra-virgin olive oil
1 large red onion, finely chopped
4 garlic cloves, finely grated
1 Tbsp. ground cumin
1 16-oz. package dried or canned red kidney beans
½ cup red quinoa, rinsed
1 Tbsp. sauce from a can of chipotles in adobo
2 tsp. kosher salt, plus more
Heat oil in an Instant Pot or other electric pressure cooker on the Sauté setting. Add onion and cook, stirring occasionally, until beginning to turn golden brown around the edges, 6–8 minutes. Add garlic and cumin and cook, stirring constantly, 2 minutes. Add beans, quinoa, adobo sauce, 2 tsp. salt, and 7 cups water. Lock lid and cook soup on high pressure 45 minutes, then release pressure manually. Squeeze in juice from lime half; mix well. Taste and season soup with more salt if needed. (This can easily be done in a soup pot with a standard lid as an alternative to an instant pot or pressure cooker.)
Do Ahead: Soup can be made 2 days ahead. Let cool, then cover and chill. Soup will thicken; add up to 1 cup water before reheating over medium-low.
While the soup is cooking, toss onion, vinegar, salt, sugar, and 4 tsp. water in a small bowl to combine. Chill until ready to use.
Add Avocado, tortilla strips, and lime.