Serves: 4
Total Calories: 186

3 tablespoons extra virgin olive oil
2 teaspoons cumin
2 teaspoons seeded, coarsely chopped cayenne pepper
5 cloves garlic thickly sliced
1 cup coarsely chopped red onion
3/4 cup quinoa, rinsed and drained
4 cups bite sized cauliflowerets
3 1/2 cups coarsely chopped Italian plum tomatoes
5 tablespoons seeded, coarsely chopped jalapeño peppers
1 cinnamon stick
5 cups water
1 cup coarsely chopped red bell pepper
2 tablespoons fresh thyme leaves
1/2 teaspoon sea salt
1/2 cup coarsely chopped cilantro

1. Heat the oil in a 6-quart stockpot over medium heat. Add the cumin and sauté, stirring constantly for about 1 minute, or until fragrant.

2. Add the cayenne, garlic, and onion, and continue to sauté for 3 minutes. Add the quinoa, mix well with the spices, and sauté another 3 minutes.

3. Add the cauliflower, tomatoes, jalapeño peppers, cinnamon, and water to the pot, and bring to a boil. Reduce the heat to medium-low, add the bell pepper, and simmer uncovered for 15 minutes, or until the cauliflower and quinoa are tender.

4. Stir in the thyme and salt. Adjust the seasonings, if desired.

5. Ladle the hot soup into bowls, garnish with cilantro, and serve.

For a Change . . .
• Want a thicker variation? Once the soup is cooked, allow it to sit 15 to 20 minutes before serving.

Nutritional Facts:

Serves: 4
Total Calories: 186
Calories from Fat: 90

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