Quinoa Soup with Avocado and Corn
CATEGORIES
INGREDIENTS
- Cooking Time: 15
- Servings: 4
- Preparation Time: 10
- 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
- Salt
- 1/4 cup chopped fresh cilantro
- Lime wedges, for serving
DIRECTIONS
- 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.