Whole Living's Roasted Red Pepper Soup with Quinoa Salsa

Ingredients

Cooking Directions

Heat oil in a medium saucepan over medium heat. Add onion, garlic, and red-pepper flakes and cook until tender, 6 to 8 minutes. Add roasted peppers and stock. Bring to a boil; reduce heat and simmer, 10 minutes. Let cool slightly, then purée in a blender until 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.

per serving: 165 cals; 10 g fat (2 g sat fat); 3 mg chol; 17 g carbs; 78 mg sodium; 5 g protein; 5 g fiber

10-MINUTE ROASTED RED PEPPERS

Char peppers over flame of a gas stove, turning, until blackened and blistering. Transfer to a bowl, cover with a plate, and let stand until cool. Scrape skins off with a paring knife and clean with a paper towel. Then remove stems, ribs, and seeds. Avoid running the peppers under the faucet; water quickly dulls their flavor.

Courtesy of Whole Living magazine. Copyright 2011