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Active time
20 minutes
Total time
20 minutes

8 cups water or vegetable stock

½ cup quinoa, rinsed well

2 ears fresh sweet corn or 1 (10-ounce) bag frozen sweet corn

1 medium onion, finely diced

2 carrots, sliced

2 stalks celery, diced

1 ½ teaspoons salt

1 teaspoon chopped fresh parsley

1 teaspoon chopped fresh oregano or marjoram or ½ teaspoon dried

Cilantro or ancho chili powder, for garnish

  1. Combine the water, quinoa, and corn in a soup pot and bring to a boil. Reduce the heat and simmer for 5 minutes. (if using fresh corn, cut the kernels off the cobs)
  2. Add the onions, carrots, celery, salt, parsley, and oregano and continue cooking for another 8 to 10 minutes. Garnish with fresh chopped cilantro or, for a smoky hot touch, add a pinch of ancho chili powder.

Recipe courtesy of Brenda Langton, author of The Spoonriver Cookbook.
Photo courtesy of Mette Nielsen.


Calories: 150
Total Fat: 2 g
(Saturated Fat: 0 g)
Sodium: 940 mg
Carbohydrate: 30 g
Fiber: 4 g
Protein: 5 g.

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