Guest guest Posted February 10, 2009 Report 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
Guest guest Posted February 10, 2009 Report 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
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