Roasted Red Pepper Soup with Quinoa Salsa

(recipe from Whole Living magazine)

Serves 4 to 6.

1 onion, chopped
2 cloves garlic, sliced
pinch red pepper flakes
4 red bell peppers
3 cups vegetable broth
coarse salt
1 cup cooked quinoa
1/4 small onion, diced
1 avocado, diced
2 Tbsp. freshly chopped cilantro
1 lime

Char peppers over flame of a gas stove, turning, until blackened and blistering.  Transfer to a bowl, cover with a plate, and let stand until cool.  Scrape skins off with a paring knife and clean with a paper towel.  Then remove stems, ribs, and seeds.  Avoid running the peppers under the faucet; water quickly dulls their flavor.  Cut peppers into quarters.

Heat 1/2 cup broth in a medium saucepan over medium heat.  Add onion, garlic, and red pepper flakes and cook until tender, 6 to 8 minutes.  Add roasted peppers and rest of broth.  Bring to a boil; reduce heat and simmer, 10 minutes.  Let cool slightly, then puree in a blender until smooth.  Season with salt.

In a small bowl, mix together quinoa, red onion, avocado, and cilantro.  Season with salt.

To serve, ladle soup into bowls, top with quinoa salsa, and squeeze with lime.

(This soup is delicious!  So refreshing!  I think the quinoa salsa would be good on its own with chips, etc.)