Active Time
10 MIN
Total Time
30 MIN
Yield
Serves : 4
© Scott Hocker

How to Make It

Step 1    

In a large saucepan set over medium heat, add the coconut oil and heat until melted. Add the onion and chile and cook, stirring occasionally, until the onion is fairly soft and translucent, about 5 minutes. Add the ground allspice and stir, then add the stock and quinoa and bring to a boil. Cover and simmer until the quinoa is tender, 15 to 20 minutes.

Step 2    

Add the coconut milk and lime juice to the soup, then stir. (Do not let the coconut milk boil or it will separate.) Season to taste. Divide the soup among four serving bowls. Garnish with the cilantro and serve.

Make Ahead

The soup can be prepared through step 1 and stored in the refrigerator for a few days.

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