Red Bean and Quinoa Tortilla Soup. Print Ingredients SOUP 6 tomatoes, cored 2 garlic cloves, unpeeled ½ oz. guajillo chile, stemmed, seeded 1 oz. canola oil ½ cup quinoa, rinsed, drained well 1 tsp cumin seeds, coarsely ground 2 cups onion, diced 1 cup poblano pepper, stemmed, seeded, small dice 1 tbsp garlic, minced 2 qts vegetable stock 1 15-oz. can kidney beans, canned, drained, rinsed 1 cup corn kernels As needed salt As needed ground black pepper GARNISH 1 cup quinoa or tortilla chips ½ cup avocado, diced 2 tbsp cilantro, chopped As needed lime wedges Number of Servings : 8 Red Bean and Quinoa Tortilla Soup. Directions 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 chiles slightly in a pan. Transfer the roasted chiles to a bowl, cover with boiling water. Soak the chiles for 15 minutes or until tender, remove from the liquid. In a blender, puree the tomatoes, garlic cloves and chiles 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 or until the flavors meld. 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 quinoa chips, avocadoes, and cilantro. Serve with lime wedges on the side.