Ingredients:

4 cups vegetable broth
1 cup quinoa
1 cup frozen corn kernels
1 can kidney beans
1 chopped red pepper
1⁄3 cup chunky salsa, to taste
1 ripe but firm Hass avocado, diced
salt
1⁄4 cup fresh cilantro, chopped
lime wedge, for serving

INSTRUCTIONS
In a large saucepan over high heat, bring broth to a boil. Stir in quinoa, reduce heat to medium-high and continue boiling, uncovered, for 15 minutes. Stir in corn, beans, red pepper and salsa, then return to a simmer until vegetables are tender. Season with salt to taste. Remove pan from heat and stir in avocado and cilantro. Ladle into large bowls, accompanied with lime wedges.