1. In a medium pot, on medium heat, toss the olive oil, garlic and the onions and cover until the onion looks soft (approx. 2 minutes, stirring the ingredients if they seemed to be burning). 2. Add the quinoa and stir (30 seconds) 3. Add the 6 cups of water, the cumin, the annatto, the parsley and salt to taste, mix the ingredients and bring to boil. When the soup is boiling turn down the temperature a little bit. Let boil for about 20 minutes. 4. Add the tomato sauce and the tofu. Taste if you need to add more salt. Let it boil for 15 more minutes. 5. Lower the temperature to low and let it boil for 10 more minutes. 6. Add the milk or soy milk and turn off the stove. Stir the soup until the milk has mixed with the rest of the ingredients. Add more parsley if you want. 7. Enjoy! 8. My grandma used fresh cheese or "Mexican Cheese" instead of tofu. ---------------------------------------------------------------------------
Nutrition
Ingredients
