This Quinoa Soup with Avocado and Corn recipe is quick and super-easy to follow. The quinoa together with protein from the chicken and fat from the avocado packs this meal with tasty nutrients. For under $20, give it a go and let me know how it turns out.
(A photo from Joshua Tree National Park, where I'll be this weekend)
Start to finish - 20 minutes (that's what I like!)
Servings: 4 (so they say... more like 3)
Ingredients:
4 cups chicken or vegetable broth (get the boxed Swanson stuff or canned)
1 cup quinoa
1 cup corn kernels (frozen, canned, real)
1/3 cup chunky salsa, to taste
1 ripe but firm Hass avocado, diced
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 or simmering, uncovered, for 15 minutes.
Stir in the corn and salsa, ( you could throw in the chicken here as well if you have some) then return to a simmer.
Remove the pan from the heat and stir in the avocado.
Ladle into large bowls, stir in the cilantro and accompany with lime wedges.
If you have any leftover cooked chicken, you could throw it in the pot and warm it up as well.
Enjoy!
Recipe originally from http://www.recorder.com
Looks yummy. Wish we could get decent avocados on this side of the US. I'll definately be making this in another day or two- I have some chicken I've been looking to mix into something. Thanks for sharing :)