Quinoa Soup

• 2 T vegetable oil
• 1 medium onion, chopped
• 1 red pepper, chopped
• 4 garlic cloves, minced or pressed
• 1 T paprika
• 2 tsp. ground coriander
• 1 tsp. ground cumin
• 6 cups chicken or vegetable broth (using vegetable broth will make the dish vegetarian)
• 1 lb. red potatoes (about 3 medium), scrubbed and cut into 1/2 inch pieces
• 1 cup quinoa, rinsed well
• 1 cup fresh or frozen corn
• 2 medium tomatoes, cored and chopped
• 1 cup frozen peas
• salt and pepper
• 8 ounces queso fresco or feta cheese, crumbled
• 1 ripe avocado, diced
• 1/2 cup minced fresh cilantro

1. Heat the oil in a large Dutch oven over medium heat. Add the onion and pepper and cook about 5-7 minutes. Stir in the garlic, paprika, coriander and cumin and cook until fragrant, about 1 minute.
2. Stir in the broth and potatoes and bring to a boil. Reduce the heat and let simmer for about 10 minutes.
3. Stir in the quinoa and continue to simmer for about 8 minutes. Stir in the corn and cook the mixture until the pot

vegetable oil, onion, red pepper, garlic, t, ground coriander, ground cumin, chicken, red potatoes, quinoa, corn, tomatoes, frozen peas, salt, queso fresco, avocado, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/quinoa-soup-51674481 (may not work)