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Roasted Red-Pepper Soup with Quinoa Salsa

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.

Whole Living, December 2011 http://www.marthastewart.com/154644/roasted-red-pepper-soup-quinoa-salsa
4.166665
Rated
83.3333100(13)13
  • Yield Serves 4 to 6

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
    • 1/4 small red onion, diced
    • 1 avocado, diced
    • 2 tablespoons freshly chopped cilantro
    • Lime wedges, for serving

Directions

  1. 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.
  2. 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.

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