Corn and Quinoa Chowder
Organic red quinoa, available in most whole food markets, makes this chowder look festive, but the flavor’s just as good with white.
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Organic red quinoa, available in most whole food markets, makes this chowder look festive, but the flavor’s just as good with white.
Ingredients
- 3/4 cup red or white quinoa, rinsed and drained
- 1 tsp. cumin seeds
- 1 1/2 Tbs. olive oil
- 2 1/2 cups fresh or frozen corn kernels
- 1 large red potato, diced (about 1 cup)
- 4 small shallots, chopped (about 1/4 cup)
- 4 cups low-sodium vegetable broth
- 2 cups plain soymilk
- 1 large red bell pepper, diced
- 3 Tbs. chopped cilantro, plus a few sprigs for garnish
Preparation
1. Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to bowl.
2. Heat oil in pot; add corn, potato and shallots. Sauté 5 minutes, or until shallots are translucent. Add broth and soymilk, and bring to a boil. Stir in quinoa mixture. Reduce heat to medium-low, cover and simmer 10 minutes. Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender.
3. Remove from heat; stir in chopped cilantro. Season to taste with salt and pepper. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges, if desired.
Nutrition Information
- Calories 253
- Carbohydrate Content 44 g
- Cholesterol Content 0 mg
- Fat Content 7 g
- Fiber Content 5 g
- Protein Content 8 g
- Saturated Fat Content 0 g
- Sodium Content 378 mg
- Sugar Content 1 g