Quinoa Soup With Avocado And Corn Recipes
SOUTHWESTERN-STYLE QUINOA SALAD RECIPE BY TASTY
Here's what you need: vegetable oil, garlic, jalapeño, black beans, corn, roma tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, pepper, avocado, lime, fresh cilantro
Provided by Merle O'Neal
Categories Lunch
Yield 2 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large pan over medium heat. Add the garlic and jalapeño and cook for about 2 minutes, until softened.
- Add the black beans, corn, tomatoes, quinoa, vegetable stock, chili powder, cumin, salt, and pepper. Stir, then cover and cook for 15-20 minutes, until the liquid is absorbed and the quinoa is tender.
- Transfer the salad to a serving bowl and top with the avocado, lime juice, and cilantro.
- Enjoy!
Nutrition Facts : Calories 1804 calories, Carbohydrate 204 grams, Fat 96 grams, Fiber 35 grams, Protein 35 grams, Sugar 31 grams
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- Heat 1 tablespoon of the olive oil in a medium sauce pan over medium-low heat. Add the onions and cook, stirring frequently, until soft and translucent, about 5 minutes.
- Add the quinoa to the onions and continue cooking, stirring constantly, for 3-4 minutes. Add the vegetable broth and stir in 1/2 teaspoon salt. Turn the heat up to high and bring to a boil. Cover the pan tightly with a lid, turn the heat down to low and simmer for 17 to 20 minutes, or until liquid is absorbed and quinoa is cooked. Transfer the cooked quinoa to a mixing bowl and chill in the refrigerator.
- When the quinoa is cool, add the remaining tablespoon of olive oil, tomatoes, corn, scallions, jalapeno, cilantro, remaining 1/2 teaspoon salt and lime juice. Taste and adjust seasoning if necessary. Right before serving, scatter the avocado chunks over top.
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