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Roasted Red-Pepper Soup With Quinoa Salsa

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2 tablespoons extra-virgin olive oil

1 onion, chopped

2 cloves garlic, sliced

Pinch red-pepper flakes

4 red bell peppers, roasted and quartered

3 cups low-sodium chicken stock

coarse salt

1 cup cooked quinoa

1/4 small red onion, diced

1 avocado, diced

2 tablespoons freshly chopped cilantro

lime wedges, for serving

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