Serves: 4
Total Calories: 77

1 cup white or yellow quinoa
1 cup red quinoa
5 cups Vegetable Broth
3 cups diced celery
1 cup diced red bell pepper
2 tablespoons blanched fresh tarragon
2 shallots peeled
2 roasted red bell peppers cut into strips
2 roasted yellow bell pepper cut into strips
2 cups thawed frozen or drained canned corn
2 teaspoons ground coriander

Put the white or yellow quinoa, the red quinoa, and 4 cups of the broth in a medium saucepan and bring to a boil over high heat. Decrease the heat to low, cover, and cook for 25 minutes. Transfer to a large bowl and let cool.

Put the remaining cup of the broth, 1 cup of the celery, the diced red bell pepper, tarragon, and shallots in a blender and process on high speed until smooth. Pour over the quinoa. Add the remaining 2 cups of the celery, the roasted red and yellow bell peppers, corn, and coriander and stir until well combined. Serve at room temperature or chilled.

Nutritional Facts:

Serves: 4
Total Calories: 77
Calories from Fat: 10

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