Roasted Red-Pepper Soup with Quinoa Salsa

Ingredients

  • Lime wedges, for serving
  • 2 tablespoons freshly chopped cilantro
  • 1 avocado, diced
  • ¼ small red onion, diced
  • 1 cup cooked quinoa
  • Coarse salt
  • 3 cups low-sodium chicken stock
  • + 5 more ingredients
    • 4 red bell peppers, roasted and quartered
    • Pinch red-pepper flakes
    • 2 cloves garlic, sliced
    • 1 onion, chopped
    • 2 tablespoons extra-virgin olive oil

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 ...

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