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Helpful Cooking Tips
- Rinse quinoa thoroughly before cooking to remove its natural bitterness.
- Use low-sodium broth if you want to control the salt level in the soup.
- Let the soup simmer gently to allow the flavors to meld together fully.
Ingredients 0/14
Why This Recipe Stands Out
Step 1
Lightly heat some olive oil in a large pot over medium-high heat. Toss in the chopped onion, celery, and carrot, and cook them, stirring occasionally, until the onion looks translucent and the veggies are just tender but still have a bit of crunch—this usually takes about 3 to 5 minutes. Next, add the garlic, paprika, and red pepper flakes, and cook for another minute or so until everything smells amazing.
Step 2
Pour in the chicken broth, water, and quinoa, then bring the mixture to a gentle simmer. Once it’s simmering, lower the heat to medium-low, cover the pot, and let it cook until the quinoa is nice and tender—around 20 minutes.
Step 3
After that, stir in the diced tomatoes with their juice, black beans, and corn. Let it come back to a simmer and cook uncovered for about 5 minutes, just until the beans are warmed through. Finally, taste and season with salt and pepper to your liking. Enjoy!
