Quinoa Soup with Avocado and Corn
I want to go to there
- Preparing Time: 10 minutes
- Total Time: 25 minutes
- Served Person: 1
white meat free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 cup quinoa rinsed
- 1/4 cup fresh cilantro finely chopped
- 1 cup frozen corn kernels
- 4 cups vegetable (or chicken) broth
- 1/3 cup chunky salsa
- 1 ripe avocado chopped
- Carbohydrate 195.859567681314 g
- Cholesterol 0 mg
- Fat 44.4032747475945 g
- Fiber 33.5547166796864 g
- Protein 41.410916162745 g
- Saturated Fat 6.0582541414359 g
- Serving Size 1 1 Serving (650g)
- Sodium 541.92313174634 mg
- Sugar 162.304851001628 g
- Trans Fat 2.97159212120652 g
- Calories 1297 calories
1. 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. 2. 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 pepper, and stir in the cilantro. Ladle into large bowls, accompanied by the lime wedges.
