Veggie-Quinoa Soup


6 cups vegetable broth or water
1 (7.3-ounce) package Cocina by Ingrid Hoffmann Yellow Pepper Quinoa
1 (14 1/2-ounce) can diced tomatoes
1 (10.8-ounce) package frozen mixed vegetables
1/2 cup chopped fresh cilantro
1 Haas avocado, peeled, pitted, and thinly sliced


- 8


1. Bring the broth to a boil in a large saucepan over high heat.

2. Add the quinoa, seasoning blend, and tomatoes; bring to a boil.

3. Reduce the heat and simmer, covered, stirring occasionally, until the quinoa is almost tender, about 10 minutes.

4. Add the mixed vegetables and cook, stirring occasionally, until the vegetables and quinoa are tender, about 10 minutes.

5. Serve topped with the avocado slices and cilantro.