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