Guest guest Posted February 10, 2009 Report Share Posted February 10, 2009 Quinoa Soup with Avocado & Corn adapted from Lorna Sass' " Whole Grains For Busy People " 4 cup vegetable broth 1 cup quinoa 1 cup frozen corn kernels 1/3 cup chunky salsa, to taste 1 ripe but firm Haas avocado, diced salt, optional 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 the salsa, then return to a simmer. Remove the pan from the heat and add the avocado. Season with salt if necessary and stir in the cilantro. Ladle into large bowls and garnish with lime wedges. Serves 4 Prep time 10 mins cook time 20 mins Made this last night and DH & I both really liked it. It was so quick and easy too. I skipped the corn because I only like corn on the cob and left out the cilantro because DH hates it but I added some chunked Fri-Chik pieces. When I make it again for myself I will add the cilantro because I like it. I used a medium hot salsa and ended up adding a little bit more in the bowl. Also I rinsed the quinoa before adding it to the soup (thanks to all the tips from this group). We had the soup with large baked potatoes but it was so filling I could only eat half my potato. Peace, Diane Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 10, 2009 Report Share Posted February 10, 2009 This sounds really good, thanks --- On Wed, 2/11/09, strayfeather1 <otherbox2001 wrote: > strayfeather1 <otherbox2001 > Quinoa Soup with Avocado & Corn > > Wednesday, February 11, 2009, 1:30 AM > Quinoa Soup with Avocado & Corn > > adapted from Lorna Sass' " Whole Grains For Busy > People " > > 4 cup vegetable broth > 1 cup quinoa > 1 cup frozen corn kernels > 1/3 cup chunky salsa, to taste > 1 ripe but firm Haas avocado, diced > salt, optional > 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 the salsa, then return to a simmer. > Remove the > pan from the heat and add the avocado. Season with salt if > necessary > and stir in the cilantro. > > Ladle into large bowls and garnish with lime wedges. > > Serves 4 > Prep time 10 mins > cook time 20 mins > > Made this last night and DH & I both really liked it. > It was so quick > and easy too. I skipped the corn because I only like corn > on the cob > and left out the cilantro because DH hates it but I added > some chunked > Fri-Chik pieces. When I make it again for myself I will > add the > cilantro because I like it. I used a medium hot salsa and > ended up > adding a little bit more in the bowl. > > Also I rinsed the quinoa before adding it to the soup > (thanks to all > the tips from this group). > > We had the soup with large baked potatoes but it was so > filling I > could only eat half my potato. > > Peace, > Diane Quote Link to comment Share on other sites More sharing options...
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