Drain and rinse beans and set aside.
Chop onion and dice the tomatillos. Set aside.
Place a large pot on the stove over low-medium heat.
Once hot, add the onions and mashed garlic.
Stir for about 3-4 minutes, then add the cumin, chili powder, oregano, and some salt and pepper.
Stir for another minute, until nice and fragrant.
Next add the vegetable broth, lemon juice, quinoa, tomatillos, poblano pepper, and beans.
Increase the heat and bring to a boil.
Once boiling, cover and reduce heat to low.
Allow to simmer for 20 minutes.
Remove from heat and top with fresh cilantro.
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