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Summer Corn Soup with Quinoa

Posted by trktos on 25-August-2008


  • 3-4 ears fresh corn (to make 3 cups kernels)
  • 2 tbsp olive oil
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1/2 cup quinoa, rinsed
  • 2 ounces minced fresh basil
  • 1 small zucchini, thinly sliced


  1. Boil ears of corn until tender. Use a knife to remove kernels. Measure 3 cups kernels and set aside.
  2. In a deep pot, heat olive oil. Add onion and garlic. Sauté until softened.
  3. Add broth; bring to a boil.
  4. Add quinoa; cover, reduce heat to low, and simmer 20 minutes.
  5. Add fresh basil, zucchini and corn. Simmer 8-10 minutes.
  6. Serve hot.

Shared on vegsource.com.

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