Friday, April 10, 2009

Quinoa Soup with Avocado and Corn

Well, I think Joe would've liked this soup, but I gobbled it all up before he could even try it. This is chock full of protein from the quinoa, healthy fats from the avocado, and veggies from the salsa. This meal is also very pantry-friendly for me, at least. All I needed to buy specifically for this dinner was the avocado. I followed Erin's lead and added some black beans for some extra heft.

I love lighter meals that still satisfy my tastebuds and leave me feeling full, and this falls perfectly into that category. It was also came together very quickly and made great leftovers. This will definitely be on the meal rotation again, particularly as we move into summer.

More information about quinoa (pronounced "keen-wa") can be found here and here. You can probably find it in your local grocery store in the organic/natural foods section or near the rice and couscous. Even my regular grocery store carries it, though appropriately, on the opposite side of the store from the buckets of chitterlings.

Quinoa Soup with Avocado and Corn
as seen on Erin's Food Files and Cheap Healthy Good

4 cups chicken or vegetable broth (I used veggie to keep it vegetarian.)
1 cup quinoa
1 cup corn (or hominy)
2/3 cup chunky salsa, to taste
1 ripe but firm Hass avocado, diced
1/4 cup chopped fresh cilantro
Lime wedges, for serving (optional) (I used a squeeze of lemon just to brighten up the flavors a bit.)

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.