Of course, we’re big fans of soup around here, but sometimes we like to kick our dinner dishes up a level and our soups turn into the perfect base for a delicious meal!
This week we took our Cuban Black Bean soup and turned it into an amazing quinoa bake that can be a vegan, vegetarian or protein dish, depending on a final last few ingredients!
The same recipe would be delightful with our Green Chile Corn Chowder as the base and a substitute of black beans and tomatoes in place of the corn.
No matter what you add to this dish, it should definitely be added to your winter rotation! Enjoy.
Your email address will not be published. Required fields are marked *
Save my name, email, and website in this browser for the next time I comment.
Sign me up for the newsletter