Quinoa Corn Soup

Serving Size: 2-3

Quinoa Corn Soup


  • 8 cups water or vegetable stock
  • ½ cup quinoa, rinsed well
  • 2 ears fresh sweet corn or 1 (10-ounce) bag frozen sweet corn
  • 1 medium onion, finely diced
  • 2 carrots, sliced
  • 2 stalks celery, diced
  • 1 ½ teaspoons salt
  • 1 teaspoon chopped fresh parsley
  • 1 teaspoon chopped fresh oregano or marjoram or ½ teaspoon dried
  • Cilantro or ancho chili powder, for garnish


  1. Combine the water, quinoa, and corn in a soup pot and bring to a boil. Reduce the heat and simmer for 5 minutes. (if using fresh corn, cut the kernels off the cobs)
  2. Add the onions, carrots, celery, salt, parsley, and oregano and continue cooking for another 8 to 10 minutes. Garnish with fresh chopped cilantro or, for a smoky hot touch, add a pinch of chili powder.
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