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Quinoa Corn Soup


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  • 1 Tablespoon Eden Organic Safflower Oil
  • 1 clove garlic, minced
  • 2 teaspoons cumin seed 
or 1 teaspoon ground cumin
  • 6 cups water 
or vegetable broth
  • 1 large carrot, halved lengthwise and sliced
  • 1/2 cup Eden Organic Quinoa, washed and drained
  • 3 cups organic sweet corn, fresh or frozen
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon Eden Sea Salt, or to taste
  • 15 ounces Eden Organic Pinto Beans, do not drain
  • 1/2 cup fresh parsley, coarsely chopped
  • 1 Tablespoon lime juice, freshly squeezed



Step 1

In a large soup pot, heat the oil. Sauté the garlic and cumin for 1 minute, stirring frequently. Add the stock and bring to a boil. Add the carrot, quinoa, corn, cayenne and sea salt. Cover and return to a boil. Lower the heat and simmer for 10 minutes. Add the beans and continue to simmer for 10 minutes. Just before serving, stir in the parsley and enough lime juice to make the flavors pop.

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