Yellow Onion
Garlic Clove
Jalapeño
Ground Cumin	tsp
Dried Oregano	tsp
Vegetable Broth	ml
Diced Tomatoes	g
Quinoa	g
Lime Juice	tbsp
Lime Zest	tsp
Fresh Coriander	g
Salt & Pepper to taste
Toppings
Avocado
Tortilla Chips
Cheddar Cheese

1. Peel the onion and garlic cloves. Half and slice the onion and mince the garlic. If using jalapeños, wash them, pat them dry, half lengthwise, remove the seeds and slice thinly.
2. Place the pot or Dutch oven over medium high heat, drizzle with olive oil and add the onions. Cook for 2-3 minutes, until soft. Add the minced garlic and cook for a minute more.
3. Add the quinoa, cumin, oregano, jalapeños and mix well. Stir in the diced tomatoes and broth. Season with salt and pepper, gently stir and cover. Cook for about 15-20 minutes, until the quinoa is soft.
4. In the meantime, wash the coriander, shake dry and pluck the leaves from the stems. Roughly chop them.
5. Just before serving, stir in the lime juice, lime zest, and coriander.
6. Ladle the soup into bowls and top with tortilla chips, avocado, cheddar, and coriander.

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