Go Green! Celebrate Health, St Patricks Day, or just Be in the Green. Peruvian Quinoa, Cilantro and Avocado Soup is a celebration of all things green, and super-delicious besides!
Don’t be scared
Please, make this soup. It might sound a little strange (maybe stranger when you read the recipe), but make it! You’ll be so glad you did. It’s one of my all-time favorite soups, and I love to make it for guests. They’re in love at first bite.
All Green, all the Time
Gluten-free Quinoa is the base of this superlative soup. And then, it’s all green from there, baby!
Green chilies, cilantro , lime and avocado take you home!
Ingredients
4 tablespoons olive oil
3 small red onions, finely chopped
4 chopped serrano chilies, finely chopped (reserving a bit for garnish)
4 garlic, chopped
1 tablespoon coriander, freshly toasted and ground
1 cup quinoa
6 cups chicken stock
1 large bunch cilantro, chopped (reserving a few sprigs for garnish)
juice of 3 limes
1 avocado, slicedInstructions
Heat the oil and over low heat saute the onions, garlic, and chiles. Sauté until they're soft, about three minutes.
Add the ground coriander, stir, inhale the gorgeousness, and then add the quinoa.
Toast quinoa or a minute or so, stirring as you do. Cover with chicken stock and cook until the quinoa is tender. It will absorb a lot of broth, so plan on adding more broth or water to get the consistency just right.
Taste. Play with salt, lime, and serrano until the balance is bright and perfect. Top with avocado and cilantro and enjoy this lovely, healthy soup!
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