Quinoa Soup with Avocado and Corn

3 cups chicken broth
1 cup quinoa
1 cup frozen corn kernels
1/3 cup chunky salsa
1 ripe but firm Hass avocado, diced
1/4 cup chopped fresh cilantro
1/2 lime, juiced

1) In a large pot or Dutch oven, heat broth over high until it comes to a boil. Add quinoa. Drop heat to medium-high. Cook (still boiling) 15 minutes.

2) Add corn and salsa. Stir. When it comes back up to a simmer, kill the heat. Remove the pot from the burner. Add avocado. Stir gently. Salt and pepper to taste. Add cilantro. Stir again. Squeeze in lime juice.

Notes: Adapted from here , my quinoa turned out much less like a soup and more like quinoa with stuff in it--and was DELICIOUS. It is more filling than it appears, so, consider it 4 servings. The lime juice helps the avocado to not turn brown, so it keeps fine in the fridge as leftovers for a few days after making it. And, bonus: LESS THAN 300 CALORIES per serving.