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
- 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)
- 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.