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.