Roasted Red-Pepper Soup with Quinoa Salsa
Finishing a warm soup with a zesty hit of salsa adds texture and freshness. Here is a winterized version, made by replacing tomatoes with quinoa.
- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 2 cloves garlic, sliced
- Pinch red-pepper flakes
- 4 red bell peppers, roasted and quartered
- 3 cups low-sodium chicken stock
- Coarse salt
- 1 cup cooked quinoa
- 1/4 small red onion, diced
- 1 avocado, diced
- 2 tablespoons freshly chopped cilantro
- Lime wedges, for serving
Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes and cook until tender, 6 to 8 minutes. Add roasted peppers and stock. Bring to a boil; reduce heat and simmer, 10 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt.
In a small bowl, mix together quinoa, red onion, avocado, and cilantro. Season with salt. To serve, ladle soup into bowls, top with quinoa salsa, and squeeze with lime.
SourceWhole Living, December 2011