Wednesday, March 03, 2010

Quinoa Soup with Avocado and Corn

Dinner tonight, from the Cheap, Healthy Good blog: Quinoa Soup with Avocado and Corn.

I'll be honest, I'm not gonna rave about the flavor of this, but it wasn't bad. I'd make it again. Especially for how simple it was and quick to throw together.

What I liked about it: ridiculously easy, fast and healthy. I love anything with corn, anything with avocado and pretty much anything with salsa, quinoa, cilantro or lime. Can't go too wrong with any of these ingredients, and that's pretty much the whole soup!

What I didn't love: it was a pretty simple flavor, seemed to be missing something. I added a couple dashes of cumin, and that helped. I probably doubled the amount of salsa it called for, and I think it could have used still more. I also used salt-less homemade chicken stock, so I needed to add a fair amount of salt. I wonder if, in the future, throwing in a few shrimp might add a little more complexity of flavor to the soup itself, as well as add something interesting to eat.

I think the leftovers will soak up what chicken broth was left, so it will be more like a casserole. But that's okay; it's a casserole we'll be glad to lunch on tomorrow!

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

1) In a large pot or Dutch oven, heat broth over high until it comes to a boil. Add quinoa. Drop heat to medium-high. Cook (still boiling) 15 minutes.

2) Add corn and salsa. Stir. When it comes back up to a simmer, kill the heat. Remove the pot from the burner. Add avocado. Stir gently. Salt and pepper to taste. Add cilantro. Stir again. Serve with lime wedges.


Laura said...

Thanks for sharing! I bet this would be good with a little chipotle peppers in adobo sauce.

Molly said...

Laura, that's a great idea -- I bet it *would* be good! Your mention of chipotle reminds me of another recipe that I should share ... I'll post it now :)

Annette said...

Hey molly, I have a recipe for a soup called "three sisters stew" and it is the same. Needs something. But I am going to take Laura's advice as well -- the chipolte chile and more cilantro will spice that vegetarian meal well!