Rating: 3.5 stars
67 Ratings
  • 5 star values: 19
  • 4 star values: 17
  • 3 star values: 20
  • 2 star values: 7
  • 1 star values: 4
Charlyne Mattox

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Credit: Marcus Nilsson

Recipe Summary test

hands-on:
15 mins
total:
25 mins
Yield:
Serves 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large pot over medium-high heat. Add the onion, garlic, and ½ teaspoon each salt and pepper. Cook, stirring, until soft, 4 to 6 minutes. Add the broth and quinoa and bring to a boil. Reduce heat and simmer until the quinoa is tender, 10 to 12 minutes. Add the chickpeas, corn, and tomatoes. Cook until the vegetables are warmed through, 2 to 3 minutes.

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  • Serve the soup topped with the cilantro, avocado, Cheddar, lime wedges, and chips.

Nutrition Facts

490 calories; fat 2g; sodium 670mg; protein 17g; carbohydrates 71g; sugars 8g; fiber 9g; iron 4mg; calcium 108mg.
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