4 tablespoons olive oil
3 small red onions, finely chopped
4 chopped serranos, finely chopped (reserving a bit for garnish)
4 garlic, chopped
1 tablespoon toasted and ground coriander
1 cup quinoa
6 cups chicken stock
1 large bunch cilantro, chopped (reserving a few sprigs for garnish)
3 limes, juice of
1 avocado, sliced, optional
A great soup for a “meatless Monday” lunch or dinner.
Heat the oil and over low heat saute the onions, garlic and some serrano chili. You can always add more later for extra heat. Saute until soft, about three minutes. Add the ground coriander, stir, inhale the gorgeousness, and then add the quinoa. Stir and toast quinoa for a bit. Cover with chicken stock and cook until the quinoa is tender. Quinoa will absorb a lot of broth so plan on adding more broth or water to get consistency you like. Taste. Now play with salt, lime and serrano until the balance is just perfect for you. Add the cilantro and enjoy this lovely, healthy soup!