INGREDIENTS

  • 1 tablespoon cooking oil
  • 1 garlic clove , minced
  • 1 teaspoon ground cumin
  • 6 cups water or vegetable broth
  • 1 large carrot , halved lengthwise and sliced
  • 1/2 cup quinoa , washed and drained
  • 3 cups corn (fresh or frozen)
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon salt
  • 1 (15ounce)can pinto beans , do not drain
  • 1/2 cup fresh parsley , coarsely chopped
  • 1 tablespoon lime juice , freshly squeezed

DIRECTIONS

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