Quinoa Soup with Avocado and Corn
4 cups chicken or vegetable broth
1 cup quinoa
1 cup frozen corn kernels
1/3 cup chunky salsa, to taste
1 ripe but firm Hass avocado, diced
1/4 cup chopped fresh cilantro
Lime wedges, for serving
In a large saucepan over high heat, bring the broth to a boil. Stir in the quinoa, reduce heat to medium-high, and continue boiling, uncovered, for 15 minutes.
Stir in the corn and salsa, then return to a simmer. Remove the pan from the heat and stir in the avocado. Season with salt and stir in the cilantro. Ladle into large bowls, accompanied with lime wedges.
Pairs Well With
Recipe adapted from Lorna Sass' "Whole Grains for Busy People" (Clarkson Potter)