Quinoa Soup with Corn

Quinoa Soup with Corn

Quinoa Soup with Corn
This simple soup has long been one of my favorite recipes for quinoa, a nutrient-packed and intense flavored grain that was the staple food in the South American Andes for thousands of years. As a grain, it has no rival for its nutritional value — not only does it have the highest and most complete protein profile of all grains, it has more calcium than milk and is a very good source of lysine, iron, phosphorus, B vitamins and vitamin E. Best of all, its slightly sweet and sour and nutty flavor makes it absolutely delicious, and this easy-to-make soup takes full advantage of all of its goodness.

Quinoa Soup with CornQuinoa Soup with Corn
Recipe by
Published on April 2, 2007

Simple colorful, zesty and nourishing quinoa soup with corn and vegetables — one of my favorites

Preparation: 10 minutes
Cooking time: 15 minutes

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  • 3 cups water or vegetable stock
  • 1/2 cup quinoa
  • 1/4 to 1/2 teaspoon cayenne
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon celery seed
  • 2 cloves garlic, minced or crushed
  • 1 small onion, diced
  • 1 small carrot, diced
  • 1/2 stalk celery, diced
  • 1 cup fresh of frozen corn
  • 2 tablespoons fresh parsley or cilantro, chopped
  • 2 tablespoons fresh lemon or lime juice
  • 1 teaspoon sea salt, or to taste
  • Rinse the quinoa and transfer to a medium saucepan. Add the water or vegetable stock and let soak for 6 hours or overnight.

  • Add the spices, celery seed, garlic, onion, carrot and celery and bring to a boil. Reduce the heat to medium and cook for 10 minutes. Add the corn and cook for another 3 minutes. Add the parsley or cilantro and cook for 1 minute.

  • Remove from heat, stir in the lemon or lime juice, and season with salt.

  • Serve hot or warm.

Makes 4 servings


Anonymous said...

Lisa, I finally found quinoa today. I'm looking forward to trying out this soup .

Lisa Turner said...

That's great Alice. Let me know what you think.

Anonymous said...

Lisa, this sounds wonderful! I've never seen quinoa in a soup before--but of course, why not? It IS the most delicious grain after all!

Anonymous said...

I tried this recipe last night and it was great. Because I didn't have any limes on lemons on hand, I added dried Persian limes to the soup. It actually worked pretty well with the flavors.

Thanks again.

Anonymous said...

I just discovered this blog and the quinoa soup is the first recipe I've tried.
It was good but could've been better had I actually followed the recipe to the letter (I didn't have celery nor celery seed so I used green pepper instead). Can't wait to try more recipes.

Teresa said...

This is a very good.. very diffrent. was trying to find a soup that used quinoa. I roasted the corn before I put it in the soup.. almost like a mexican soup... next time i will try it with cilantro instead of parsley. thanks for the recipe.

Bev said...

Thanks for this recipe! I have been looking for a good Quinoa soup recipe since my first trip to Peru and this one looks very authentic. Can't wait for fresh veggies to come out and try it.