Caribbean Quinoa-Coconut Milk Soup

1. 1

   In a large saucepan set over medium heat, add the coconut oil and heat until melted.

2. 2

   Add the onion and chile and cook, stirring occasionally, until the onion is fairly soft and translucent, about 5 minutes.

3. 3

   Add the ground allspice and stir, then add the stock and quinoa and bring to a boil.

4. 4

   Cover and simmer until the quinoa is tender, 15 to 20 minutes.

5. 5

   Add the coconut milk and lime juice to the soup, then stir.

6. 6

   (Do not let the coconut milk boil or it will separate.)

7. 7

   Season to taste.

8. 8

   Divide the soup among four serving bowls.

9. 9

   Garnish with the cilantro and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.