Quinoa Stuffed Pepper Soup is a vibrant, nourishing dish that combines the hearty comfort of stuffed peppers with the ease of a one-pot meal. It's perfect for those chilly evenings when you crave something warm and satisfying without spending hours in the kitchen.
The base of this soup starts with olive oil, which adds a subtle richness as you sauté your veggies. A medium onion and garlic are essential for building that aromatic foundation. We’re using a red bell pepper and a yellow bell pepper for both their sweetness and bright color. The star grain here is cooked quinoa, which lends a nutty flavor and boosts the protein. A can of diced tomatoes brings acidity and a hint of sweetness, while vegetable broth keeps everything simmering together harmoniously. Smoked paprika and cumin introduce a warm, earthy depth, balanced by salt and pepper for seasoning. Finally, corn kernels add a sweet crunch, and fresh cilantro makes for a lively garnish.
This soup pairs wonderfully with a crusty piece of sourdough bread or a side salad featuring mixed greens and a light vinaigrette. You can also serve it over a bed of more cooked quinoa or rice for a heartier meal.
Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, toss in your diced onion and garlic. You’ll want to sauté these until the onion turns translucent, which usually takes about 5 minutes. This step builds the flavor base, so don't rush it.
Next, add the diced bell peppers. Stir them around and let them cook for about 3-4 minutes. They should start to soften but still keep some crunch — that’s where texture comes in.
Now, it's time to stir in the cooked quinoa, diced tomatoes, vegetable broth, smoked paprika, cumin, salt, and pepper. Give everything a good stir and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 20 minutes. This is where the magic happens, as the flavors meld and develop.
Add the corn kernels and let them simmer for an additional 5 minutes. This will heat them through without losing their crunch. Serve the soup hot, garnished with a sprinkle of fresh cilantro for a pop of color and freshness.
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