In a large saucepan, add olive oil, onions and leeks and sauté over medium heat until translucent. Add carrots and sauté an additional 2 minutes.

Add broth, uncooked quinoa, 2 cups of the corn, bay leaf, ground black pepper, sea salt, cayenne pepper and saffron. Bring to a boil, reduce heat and cover. Simmer for 15 minutes or until quinoa is cooked.

Remove from heat, discard bay leaf and either use a hand-held immersion blender or blender/food processor to puree soup. I used a vitamix. (add more broth if soup is too thick)

Return soup to saucepan over low heat. Add remaining cup of corn and diced red pepper and cook until heated through. Season with additional salt and pepper if needed.

Serve warm and enjoy :)