Soup with jalapeno pepper and quinoa
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Servings

bowl

Ingredients

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soup

ground black pepper 1 g
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green onion 1 g
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jalapeno pepper 1 g
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ground cumin 1 g
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feta cheese 1 g
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canned corn kernel 1 g
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potato 1 g
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fresh spinach 1 g
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raw garlic 1 g
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salt 1 g
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water 1 g
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olive oil 1 g
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quinoa 1 g
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garnish

fresh cilantro 1 g
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hard boiled egg 1 g
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Nutritional information (per 1 bowl)
109.7
calories
4.1 g
proteins
13.5 g
carbs
4.4 g
fats
0.4 g
salt
Allergens
egg
hard boiled egg
cow milk protein
feta cheese
This information shows the most common allergens that are present in this recipe. However, you should always verify the labels of the ingredients you buy.

Directions

soup

1. Chop feta cheese. Finely chop raw garlic. Peel and dice potato. Thinly slice green onion. Rinse quinoa. Seed and mince jalapeno pepper.
2. In a saucepan, saute salt, jalapeno pepper, ground cumin, potato and raw garlic in olive oil over medium heat until tender.
3. Add water and quinoa. Boil for 10 minutes over medium heat.
4. Add ground black pepper, green onion, canned corn kernel, feta cheese and fresh spinach. Stir for 3 minutes over medium heat.

garnish

5. Chop fresh cilantro. Slice hard boiled egg.

serve

6. Ladle soup into a glass bowl.
7. Garnish with fresh cilantro and hard boiled egg.

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