ROASTED RED PEPPER SOUP with QUINOA SALSA
2 Tbsp extra virgin olive oil or coconut oil
1 onion, chopped
2 cloves garlic, sliced
Pinch red pepper flakes
4 red bell peppers, roasted, skins/seeds removed and quartered
3 cups chicken stock
1 cup cooked quinoa (cook in chicken stock for added flavor)
¼ small red onion, finely diced
1 avocado, diced
2 Tbsp freshly chopped cilantro
Lime wedges, for serving
~ Heat oil over medium heat
~ Add onion, garlic and red pepper flakes; cook till tender
~ Add roasted peppers and chicken stock
~ Bring to boil; reduce heat and simmer 10 minutes
~ Let cool slightly, then puree in a blender till smooth
~ Season with salt
~ In a small bowl, mix together quinoa, red onion, avocado and cilantro
~ Season with salt
~ To serve, ladle soup into bowls, top with quinoa salsa, and squeeze with lime
NOTES:
* My family really enjoys the quinoa salsa with this soup so I always double it
