Serves 6 / Soups are a terrific way to make use of corn's flavor. With quinoa added, this garden-fresh version also provides a complete protein. A portion of the cooked corn can be puréed for a thicker soup.
3-4 ears fresh corn (to make 3 cups kernels)
2 tablespoons olive oil
1 medium onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1/2 cup quinoa, rinsed
2 ounces minced fresh basil
1 small zucchini, thinly sliced
1 ounce crumbled feta cheese
1. Boil ears of corn until tender. Use a knife to remove kernels; measure 3 cups kernels and set aside.
2. In a deep pot, heat olive oil. Add onion and garlic. Sauté until softened. Add broth; bring to a boil. Add quinoa; cover, reduce heat to low, and simmer 20 minutes. Add fresh basil, zucchini and corn. Simmer 8-10 minutes. Serve hot with feta cheese sprinkled on top.
Nutrition Facts Per Serving: Calories: 244 calories 
% fat calories: 25 Fat: 7g Saturated Fat: 2g Cholesterol: 4mg Carbohydrate: 40g Protein: 10g