Friday, February 6, 2009

Quinoa Soup With Avocado and Corn: I Want to Go to There

Yesterday, Leigh threw out some much-deserved props for Tuesdays. Today, I’m giving it up for Thursdays. I LOVE Thursday nights, almost more than Sunday mornings. The work week’s almost over. I can have a glass of wine without feeling too guilty. And of course, 30 Rock and The Office are on.

I don’t watch crazy amounts of TV, but NBC’s Thursday nights are a must. It’s been that way since the ‘80s, when Bill Cosby took Rudy and Bud to see vaudeville genius Bill Irwin, and continued through the ‘90s, when Ross and Rachel sucked face in the rain outside of Central Perk. Now, Jim and Pam and Jack and Liz provide ample distraction from my work day, while Tracy and Dwight add a boatload of welcome absurdity.

And man, if last night don’t beat all. First, “IT IS YOUR BIRTHDAY” and “That’s how I got Squeaky Fromme.” Then, Alec Baldwin’s abuela seduction and a guest appearance by Jon “Cartoon Pilot” Hamm. (Incidentally - WOW, that guy is handsome. I’d like to invite him to a pants party, if you catch my drift.) It was a dang near perfect hour, marred only slightly by 30 Rock’s finance guy interns. They reminded me greatly of an ex-boyfriend, from the excessive drinking to the hockey obsession. If they’d started playing James Bond video games, I might have had an aneurysm.

Anyway, all this Thursday night wonder went down while I was enjoying a lovely bowl of the Seattle Times’ Quinoa Soup with Avocado and Corn, suggested by CHG reader AJP. (Thanks, Alicia!) Quickly prepared and super-filling, it’s a faboo Mexican-tinged after-work soup, and pairs well with a Corona and/or a Liz Lemon one-liner. You might be tempted to leave out the lime, but don’t. It brightens everything up, and can be used in your beer afterward.

P.S. When you guys say the word “quinoa” (keen-wa) out loud, does it remind you of the song “Sadness” by ‘90s group Enigma? (The one with the monks?) To me, it always sounds like the main singer is saying, “Sad. Quinoa.” But I could be taking crazy pills.

Quinoa Soup With Avocado and Corn
Makes 4 servings
Adapted from J.M. Hirsch at The Seattle Times, who got it from Lorna Sass' Whole Grains for Busy People

4 cups chicken or vegetable broth
1 cup quinoa
1 cup frozen corn kernels
1/3 cup chunky salsa, to taste
1 ripe but firm Hass avocado, diced
1/4 cup chopped fresh cilantro
Lime wedges, for serving

1) In a large pot or Dutch oven, heat broth over high until it comes to a boil. Add quinoa. Drop heat to medium-high. Cook (still boiling) 15 minutes.

2) Add corn and salsa. Stir. When it comes back up to a simmer, kill the heat. Remove the pot from the burner. Add avocado. Stir gently. Salt and pepper to taste. Add cilantro. Stir again. Serve with lime wedges.

Approximate Calories, Fat, Fiber, and Price Per Serving
298 calories, 10 g fat, 7.2 g fiber, $1.25

4 cups chicken or vegetable broth: 67 calories, 0 g fat, 0 g fiber, $1.33
1 cup quinoa: 636 calories, 9 g fat, 10 g fiber, $1.38
1 cup frozen corn kernels: 133 calories, 1.1 g fat, 3.9 g fiber, $0.40
1/3 cup chunky salsa, to taste: 23 calories, 0.2 g fat, 1.4 g fiber, $0.33
1 ripe but firm Hass avocado, diced: 322 calories, 29.5 g fat, 13.5 g fiber, $0.99
Salt: 0 calories, 0 g fat, 0 g fiber, $0.01
1/4 cup chopped fresh cilantro: 1 calories, 0 g fat, 0.1 g fiber, $0.49
Lime wedges, for serving: 10 calories, 0.1 g fat, 0 g fiber, $0.08
TOTAL: 1192 calories, 39.9 g fat, 28.9 g fiber, $5.01
PER SERVING (TOTAL/4): 298 calories, 10 g fat, 7.2 g fiber, $1.25

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NEC said...

Props also to Thursday night's grey's anatomy!

Karen said...

Since the avocado is so perishable, I assume there's no way to preserve this for future meals? Or should I just awkwardly attempt to cut everything in four?

Kris said...

I'm not sure about that, Karen. I'll check the leftovers when I get home and see what lived. I bet it'd be okay for a day or two, stored in the fridge. But we'll see...

Amber said...

I love 30 Rock and this blog! How about a CHG recipe using those soledad cheese doodle things?

AJP said...

El Sabo de Soledad, ahora con mas semen de toro--The Taste of Lonliness, now with more bull semen. Oh 30 Rock, you never fail me! And I read in the NY Times that the mysterious syrup smell in NYC has been solved--I didn't realize they were talking about a real thing! Ha!

Scott said...

I want to put my mouth on this soup's mouth.

cbement said...

Props to AVOCADOS!! Thanks for this one,must try! And I agree on "Sad, Quinoa" - absolutely Enigma.

Michelle said...

This was delicious and easy! Only it got a little bit thickened and less soupy than I expected. I may use less quinoa or more broth next time.

jesi said...

oh man, what IS she saying in that song? it sounds sort of like the way youd pronounce Des Moines the french way. but that just means "some monks." i guess that kind of makes sense. quinoa is funnier.

spotter said...

Oh, yum. (Er, re. the Sade thing: it's just "Sade, dit-mois" (tell me)). Though saying quinoa would be both more enigmatic and way cooler.

Kris said...

Karen! The avocado was good the next day, with no discernable decay. The lime or the broth probably preserved it. So, I'm thinking this could go for two or three days in the fridge.

Michelle! Agreed. A little less quinoa or more broth would definitely make it more of a soup.

psuklinkie said...

What a perfect, quick-cooking soup! The flavor was amazingly complex for such a simple meal... and completely ready to eat within 30 minutes of turning on the stove.
Even TheBoy, with his meat-hungry, "funny" grain eschewing ways, devoured bowl after bowl of this soup.
I used just under 1 cup of quinoa (all that I had) for exactly the right consistency.
Thanks for a fantastic, going-to-be-repeated recipe!

Heather@TheGreenestDollar said...

Hi there,

I just wanted to let ya'll know I tried this recipe and it's fab! I did make some changes, though, that turned out real good.

I couldn't find quinoa, so I used brown rice (cooked separate, so use less than the 4c of broth called for in the recipe).

I also added tofu for protein. At the end (in my own bowl) I adde a bit of sour cream and sharp cheddar.

Delicious! I'll definitely be making this recipe again. Thanks so much for posting it!

Elizabeth Jarrard said...

yummy! I hadn't thought of putting quinoa in a soup, but that looks really good! I love your blog!

Anonymous said...

Really tasty I made it last night. I did add about a cup of salsa because we like spice, and 1 out of the 2 kids really enjoyed it. The other one said it was only ok. And they both swore that the lime made it SO GOOD! I can't eat citrus so I had to take their word on it, but it's even good without.

Yoga Bear said...

Just finished making (and devouring) this dish. Thank you for the recipe, it was fantastic!

Cortney said...

I made this recipe last week. SO good! Thanks for sharing!

Bumblebeegirl said...

It's a winner. A simple yet very tasty soup. If I were to make it again and wanted to change it up, I might saute a chopped onion and minced garlic in a little bit of oil and then add the quinoa and broth. Also LOVE 30 rock!!!

Adam said...

I don't like avacado at all, what could i substitute it for?

CM said...

Just made this for the first time. I didn't want to use pre-made salsa, so I replaced it with a diced tomato, a red onion, 2 cloves of garlic and an extra 1/8 of a cup or so of cilantro. Sauteed the garlic and onion in the pot before putting the broth in. Also used a whole 10 oz packet of corn (about 2 cups).

Was a little low on broth at the end but otherwise delicious!

baahnvoyage said...

We had this for dinner tonight, and it has been requested that I make it again.

Simple, fast and inexpensive! And not to mention healthy!!

Thanks for sharing this recipe!