1. Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to bowl.
2. Heat oil in pot; add corn, potato and shallots. saute 5 minutes, or until shallots are translucent. Add broth and soymilk, and bring to a boil. Stir in quinoa mixture. Reduce heat to medium-low, cover and simmer 10 minutes. Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender.
3. Remove from heat; stir in chopped cilantro. Season to taste with salt and pepper. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges, if desired.
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|Serving Size: 1 Serving (385g)|
|Recipe Makes: 6|
|Calories from Fat: 55 (18%)|
|Amt Per Serving||% DV|
|Total Fat 6.1g||8 %|
|Saturated Fat 1g||5 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 3.3mg||1 %|
|Sodium 250.2mg||9 %|
|Potassium 935.4mg||25 %|
|Total Carbohydrate 51.1g||15 %|
|Dietary Fiber 4.7g||19 %|
|Sugars, other 46.4g|
|Protein 13.2g||19 %|
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Calories per serving: 302
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