Quinoa Soup With Avocado and Corn

Most people know they should be eating more whole grains. Most people don't have the time to. Whole grains may taste better and be healthier for you than refined grains, but they also generally take much longer to cook. This easy, flavorful soup uses quinoa (prounced KEEN - wah), which is available alongside rice at most grocers and natural foods stores. Canned black beans or chopped cooked chicken are excellent additions to this soup.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 4  cups chicken broth or 4  cups vegetable broth
• 1  cup quinoa
• 1  cup frozen corn kernels
• 1⁄3 cup chunky salsa, to taste
• 1  ripe but firm Hass avocado, diced
•  salt
• 1⁄4 cup fresh cilantro, chopped
•  lime wedge, for serving

Directions

1. In a large saucepan over high heat, bring broth to a boil.
2. Stir in quinoa, reduce heat to medium-high and continue boiling, uncovered, for 15 minutes.
3. Stir in corn and salsa, then return to a simmer.
4. Remove pan from heat and stir in avocado.
5. Season with salt and stir in cilantro.
6. Ladle into large bowls, accompanied with lime wedges.