Quinoa, Chickpea and Corn Soup

Full of flavor and simple to make.

Start to finish: under 30 minutes

Ingredients

  • 3 tbsp olive oil
  • 1 red onion chopped
  • 3 cloves garlic crushed
  • salt & pepper
  • 8 cups broth
  • 1 cup red quinoa
  • 2 15 1/2 oz cans chickpeas
  • 1 cup corn frozen
  • 3 tomatoes
  • 1/3 cup chopped fresh cilantro
  • 1 avocado sliced
  • grated cheddar cheese, lime wedges and tortilla chips for serving

Instructions

  1. Heat oil in large pot over medium-high heat.
  2. Add onion, garlic, and 1/2 tsp salt and pepper. Cook, stirring until soft, 4-6 minutes.
  3. Add the broth and quinoa and bring to a boil. Reduce heat and simmer until the quinoa is tender, 10-12 minutes.
  4. Add the chickpeas, corn, and tomatoes. Cook until vegetables are warmed through, 2-3 minutes.
  5. Serve soup topped with cilantro, avocado, cheese, lime wedges and chips.