INGREDIENTS
1 cup
vegetable broth
15 oz
whole peeled tomatoes in juice
1/2 tsp
organic canola oil
2
jalapeno chiles (or serrano, seeded and diced)
1 cup
white onion (diced)
2 cups
quinoa (rinsed)
1 tsp
garlic (minced)
1 tsp
smoked paprika
1 cup
frozen peas (thawed)