INGREDIENTS
4 cups
vegetable broth
29 ozs
fire roasted diced tomatoes
2 tsps
olive oil
1 medium
red onion
4 cloves
garlic
1
poblano pepper
1
red bell pepper
1
jalapeno
1 cup
quinoa
1 Tbsp
paprika
1/2 tsp
chipotle chili powder
1/2 tsp
ground coriander
1/2 tsp
ground cumin
2
bay leaves
1 pinch
ground cinnamon
1
avocado
1
lime