Quinoa Soup

1 medium onion, diced
3 cloves of garlic, crushed
2 Tbl olive oil
1/2 tsp ground cumin
4 c veggie or chicken stock
1 c uncooked quinoa, rinsed
1 small (starchy) diced potato
1 tomato, diced
1 c frozen corn (or one cob, stripped)
salt
pepper
chopped cilantro
fresh lime

optional: 1 c shredded, cooked chicken

In a large, heavy pot, sauce the onion and garlic in the olive oil until soft. Add the cumin and sauté another minute. Stir in quinoa. Add chopped potato, tomato, and 1/2 of the liquid (2 cups).

Bring to a boil, reduce to a simmer and cover for 20 minutes, until potato is fork tender and the quinoa has opened up.

Add the remaining liquid and corn, season with salt and pepper. If you want to add chicken, do it here.

Bring back up to a simmer and serve garnished with cilantro and lime wedge squeezed into the soup.