Quinoa and Black Bean Soup
- 2 cups of dried black beans, rinsed well.
- 1 can diced tomatoes, plus 2 cans of water
- 1 small onion finely chopped
- 2 cloves of garlic finely chopped
- 1 jalapeno finely chopped
- 1 teaspoon oregano
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 bouillon cubes
- 1 cup vegetable broth
- 1 cup salsa
- 1 cup cooked, The Grain Market Quinoa
- Place all ingredients except the vegetable broth and salsa in the instant pot.
- Place pressure cooker to high pressure for 3 hours. Let the pressure release naturally.
- When beans are cooked, using a potato masher or immersion blender, slightly blend beans.
- Add the quinoa, vegetable broth, and salsa. If the soup is too thick add a bit of water or broth until it is the desired consistency you like.
- Garnish with avocado slices, sour cream, cilantro, green onions, and tortilla chips.
- Enjoy!
