CILANTRO & QUINOA SOUP

CILANTRO & QUINOA SOUP
[With Grilled Shrimp, Avocado and Charred Corn]

1 cup quinoa, rinsed 
4 cups vegetable stock, plus additional water as needed 
1 large bunch cilantro [yield about 1 cup chopped] 
3 small (or 1 large) red onions, thinly sliced
4 garlic cloves, minced
Olive oil
Sea salt
Black pepper
Fresh lime juice, from 1/2 lime
Ground coriander, to taste
Pinch cayenne pepper

To serve:
Grilled shrimp
Diced avocado
Charred corn-off-the-cob
Fresh cilantro
Freshly cracked black pepper

1. Heat olive oil in a medium pot over medium-high. Add garlic and cook for a minute, stirring constantly. Add sliced red onion and cook until softened, about 3 to 5 minutes.

2. Rinse 1 cup quinoa and add it to the pot with the onions and garlic. Stir to coat and cook for a minute or two, until quinoa becomes fragrant and toasted. Add 4 cups vegetable stock and cilantro and bring to a boil. Reduce heat and simmer for 15 minutes until quinoa is cooked. (Add more stock or water if the soup is too thick). Season with salt, freshly cracked black pepper, ground coriander, and a pinch of cayenne. Squeeze in juice from 1/2 lime. Taste, and adjust seasoning as necessary.

3. Serve warm, topped with grilled shrimp, diced avocado, corn-off-the-cob (grilled or fresh), and more fresh cilantro and black pepper.