4 Servings 120 min Cook
2 Tsp Olive Oil
6 Medium (4-1/8" long) Scallions
2 Cloves, minced Garlic
1 Medium whole (2-3/5" dia) Tomatoes
2 Tsp Seasoning Mix, Dry, Sazon, Coriander & Annatto
1 Tsp, ground Cumin
1/2 Dash Salt
1/2 Dash Pepperr
6 Tbsp Fresh Cilantro
8 Oz Beef Round
1/2 Lb Chicken Breast
5 Cup Beef Broth Or Bouillon Canned Soup
1 Large (7-1/4" to 8-/1/2" long) Carrots
2 Tbsp Red Bell Pepperr
2 Potato medium (2-1/4" to 3-1/4" dia) Potato
1 Cup Quinoa
1 Dash Salt
1 Dash Pepper
Prepare quinoa as per package directions; set aside.
Sauté oil in a large pot, add scallions and garlic and sauté until soft over medium heat, about 3 minutes.
Add tomato, cumin, sazon, 1/2 dash of salt, pepper, an 1/4 cup cilantro and cook another 2 minutes.
Add beef, broth, carrot, bell pepper, and salt, and bring to a boil.
Cover and simmer on low about 1 1/2 hours, until meat is tender and cooked through.
Add potato and cooked quinoa and cook an additional 25 minutes.
Add remaining chopped cilantro and serve.
Enjoy!
Recipe inspired by: http://www.
skinnytaste.
com/2011/01/beef-potato-and-quinoa-soup.
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