Mexican Corn & Quinoa Soup with Chipotle Beans & Pickled Onions

1 T. mild-flavored olive oil
1 medium onion, chopped
2 large red fresno chilies, chopped
1 clove garlic, chopped
1/4 c. quinoa
1-1/2 c. vegetable stock
1 T. fresh thyme, chopped
2 c. corn kernels, frozen or fresh
1 t. salt, divided
1/4 c. cream or creme fraiche [optional]
1 T. red wine vinegar
1 T. sugar
1/4 c. red onion, thinly shaved
1 can black beans, drained and rinsed
1 t. cumin
1/4 t. chipotle pepper powder
1/2 c. fire-roasted diced tomatoes

In a 2-quart pot, heat oil and saute onion for 5 minutes. Add chilies and garlic, stir, then add quinoa, stock, and thyme and bring to a boil. Cover and reduce heat. Cook for 15 minutes. Add corn and summer until cooked. Stir in 1/2 t. salt and cream, if using.

In a bowl, combine vinegar and sugar; toss with red onion. Let stand.

In a saucepan, heat beans, cumin, chipotle, 1/2 t. salt and tomatoes, stirring and mashing some beans to thicken mixture.

To serve, ladle a cup of soup into a wide bowl, then scoop 1/2 c. of black beans into the center. Top with a third of the pickled onions and serve.

Serves 3.

Mother Earth Living magazine, May/June 2015, p. 48.