QUINOA CHILI VERDE

INGREDIENTS:
1 Tablespoon butter
1 medium sweet or yellow onion, diced
3 garlic cloves, pressed
1-1/4 cup salsa verde (Herdez Roasted Salsa Verde Medium)
1 (15 oz) can pinto beans, undrained
1 (15 oz) can great northern beans, undrained
1 (15 oz) can navy beans, undrained
4 cups vegetarian chicken broth
1/3 cup quinoa, rinsed
1/4 teaspoon Mexican oregano
optional toppings: fresh lime juice, fresh cilantro, avacado, tortilla chips,
1/2 bag quorn (added at the end of cooking, enough to heat up)

DIRECTIONS:

In a large pot, over medium-high heat melt butter.  Once melted add onion and cook until translucent and tender, approximately 5-7 minutes.  Add garlic and stir fry for 30 seconds.  Add remaining ingredients stirring to combine.  Bring mixture to a boil then reduce and let simmer for 45 minutes.  Remove from heat and serve warm with choice of toppings.

NOTES:
Soup will appear very liquidy at first, as the soup and quinoa cook a lot of the liquid will be absorbed/cooked off.  If you like your chili thicker reduce broth by 1/2 a cup.  You can always add more liquid/broth but you can't so easily take away.  If your salsa is thick you may need to add additional broth. 

4-6 servings
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