Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Roasted Red-Pepper Soup with Quinoa Salsa Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 16, 2020 Print Rate It Share Share Tweet Pin Email Photo: Johnny Miller Servings: 6 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. Ingredients 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 ¼ small red onion, diced 1 avocado, diced 2 tablespoons freshly chopped cilantro Lime wedges, for serving Directions 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. Rate it Print