Chickpea & Quinoa Soup

Posted on Posted in Healthy Recipes

Total  Prep Time: 25 minutes

Serves 6


3 tablespoons olive oil

1 red onion, chopped

3 cloves garlic, chopped

Kosher salt and black pepper

8 cups low-sodium vegetable broth

1 cup red quinoa

2 15.5-ounce cans chickpeas, rinsed

1 cup corn kernels (frozen)

3 tomatoes, chopped

1/3 cup chopped fresh cilantro

1 avocado, sliced

Optional: Grated Cheddar, lime wedges, and tortilla chips, for serving


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.

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


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