- 6 tomatoes, cored
- 2 garlic cloves, unpeeled
- 1/2 ounce guajillo chili, stemmed and seeded
- 1 ounce canola oil
- 1/2 cup quinoa, rinsed, drained well
- 1 teaspoon cumin seeds, coarsely ground
- 2 cups onion, diced
- 1 cup poblano pepper, stemmed, seeded, small dice
- 1 tablespoon garlic, minced
- 2 quarts vegetable stock
- 1 15-ounce can kidney beans, canned, drained, rinsed
- 1 cup corn kernels
- Salt and pepper, to taste
- 1 cup quinoa or tortilla chips
- 1/2 cup avocado, diced
- 2 tablespoons cilantro, chopped
- Lime wedges
Lay the tomatoes and garlic on a baking sheet and place about 4 inches below a very hot broiler. Roast until the garlic is soft, and the tomatoes have blistered and blackened all over. Remove the peels and place in a bowl.
Toast the chilies slightly in a pan. Transfer the roasted chilies to a bowl, cover with boiling water. Soak the chilies for 15 minutes or until tender, remove from the liquid.
In a blender, puree the tomatoes, garlic cloves and chilies until smooth. Set aside.
Heat a large saucepot over medium heat. Add the oil and quinoa. Cook, stirring periodically until the quinoa has toasted. Add the cumin, onions, poblano pepper, minced garlic and a pinch of salt. Cook until aromatic. Add the pureed tomato mixture. The mixture should sizzle and reduce. Add the stock and bring to a simmer. Let cook for 20 minutes. Add the beans and corn and bring to a low simmer. Cook 5 minutes. Adjust seasoning with salt and pepper.
To serve, pour the soup in a bowl and garnish with tortilla chips, avocados and cilantro. Serve with lime wedges on the side.