Quinoa Soup with Avocado and Corn

Canned black beans or chopped chicken are excellent additions to this soup,  I have also added edamame

4 cups chicken or vegetable broth
1 cup quinoa
1 cup frozen corn
1/3 cup chunky salsa, or to taste
Salt( to taste)
Avocado chopped
¼ cup chopped fresh cilantro
Lime wedges for serving

In 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 and salsa, return to a simmer.  Remove pan from heat and stir in avocado.  Season with salt and cilantro.  Serves 4