INGREDIENTS
1
Avocado, fresh
1/2 cup
Corn, whole kernel
4 cloves
Garlic
2
Pasilla chiles, dried
2 15 ounce cans
Tomatoes, fire-roasted
1
White onion, medium
6 cups
Vegetable stock
1/2 cup
Quinoa
1
Sea salt and freshly-cracked black pepper
1 tbsp
Olive oil
2 tsp
Cumin, ground