Total Calories: 77
Put the white or yellow quinoa, the red quinoa, and 4 cups of the broth in a medium saucepan and bring to a boil over high heat. Decrease the heat to low, cover, and cook for 25 minutes. Transfer to a large bowl and let cool.
Put the remaining cup of the broth, 1 cup of the celery, the diced red bell pepper, tarragon, and shallots in a blender and process on high speed until smooth. Pour over the quinoa. Add the remaining 2 cups of the celery, the roasted red and yellow bell peppers, corn, and coriander and stir until well combined. Serve at room temperature or chilled.
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