Pressure Cooker Vegetarian Mexican Quinoa Soup

Image of Marrekus and Krysten Wilkes
Rated 5.0 based on 11 customer reviews
Pressure Cooker Vegetarian Mexican Quinoa Soup
Pressure Cooker Vegetarian Mexican Quinoa Soup

Directions

Mealthy Tip

Garnish with chopped cilantro, lime, and whatever other toppings you desire. Using citrus and fresh herbs are great tricks for adding flavor while still following a vegetarian/vegan, gluten-free, dairy-free, or low-carb diet.

Nutrition Facts

Per Serving: 130 calories; 3g fat; 21.0g carbohydrates; 6g protein; 0mg cholesterol; 695mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 130 Calories from Fat 28
% Daily Value*
Total Fat 3g 5%
Saturated Fat 0g 2%
Trans Fat 0.0g
Polyunsaturated Fat 0.6g
Monounsaturated Fat 1.9g
Cholesterol 0mg 0%
Sodium 695mg 29%
Total Carbohydrate 21.0g 7%
Dietary Fiber 7g 29%
Sugars 3.2g
Protein 6g
Vitamin A 84% Vitamin C 23%
Calcium 5% Iron 14%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(11 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

This soup was really delicious! I love how versatile quinoa is. I almost hesitated using two jalapeños, but I am glad I did because it added delicious flavor without being overwhelming. The cumin and cilantro also gave it great flavor. I also used an immersion blender to puree the soup a little, but not too much, so that it still retained some its original texture. It was perfect!

Image of Laura Griffin

Laura Griffin says:

This vegetarian quinoa soup was really good. It had really delicious, authentic Mexican flavors with the jalapeño and cumin. It's perfect when you want something quick and easy. The pressure cooker makes quinoa in no time.

Image of Dominique M

Dominique M says:

I used an immersion blender to puree the soup all the way. It had really good flavor, not too spicy. Going to make it again soon.

Image of Jordan Clark

Jordan Clark says:

I really liked this quinoa soup. I used black beans, tomatoes, carrot, and celery, but left out the jalapeño. If you really like the flavor and spice of cumin, add a little extra. It's amazing!

Image of Santana Williams

Santana Williams says:

Definitely recommend blending when it's finished. Lots of good flavor and easy to make. I sautéed garlic too, and deglazed the pot with chicken broth before adding the beans and other ingredients.

Image of Rebekah C

Rebekah C says:

I changed things up a little because I don’t have a pressure cooker, and I only made one serving. But the combination of all the ingredients was reallyyy good!

Image of Tina Kidd

Tina Kidd says:

This was delicious! I cut the ingredients in half and used jarred jalapeños instead of fresh and it came out phenomenal. I also blended half of the soup but left some of it unblended for texture. A squeeze of lime before serving added even more flavor.

Image of Alli Shircliff

Alli Shircliff says:

My one-year-old loved this! I thought I had quinoa in the pantry, but alas I did not. So I used jasmine rice instead and was just as delicious. I will be making this again.

Image of Sada Mohsin

Sada Mohsin says:

I added vegetable bullion powder since I didn’t have celery and blended it all together at the end. It was sublime. So filling, warming and easy!

Image of Abby Sill

Abby Sill says:

This was the first recipe we tried with our pressure cooker and it was delicious! We used green chiles instead of jalapeños, because neither my husband nor I are huge jalapeño lovers, and it was awesome. I worried a little that the carrots/celery might overwhelm the rest of the soup, but it didn’t with all that onion and tomato flavor. We marveled that this was a purely vegetarian dish. It’s that flavorful.

Image of E Smith

E Smith says:

Very easy to make. I substituted sweet potato for the carrots; used 6 cloves of garlic; chicken broth instead of water and pickled jalapeños. The heat was perfect.