INGREDIENTS
1/2 cup
Cilantro, fresh
2 tsp
Coriander, ground
5
Garlic cloves
1
Onion
1 lb
Peas, frozen
1
Red bell pepper
1 lb
Red potatoes
14 oz
Tomatoes, canned fire roasted
6 cups
Vegetable broth
1 cup
Quinoa, white
1 tbsp
Paprika
1
Salt and black pepper
2 tbsp
Olive oil
1 1/2 tsp
Cumin, ground
8 oz
Monterey jack cheese, grated