Corn and Quinoa Chowder

We used organic red quinoa, which is available in most natural foods markets, but the flavor’s just as good with white quinoa.
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Corn and Quinoa Chowder

Corn and Quinoa Chowder

  • 6Servings

Ingredients

  • ¾ cup red or white quinoa, rinsed and drained
  • 1 tsp. cumin seeds
  • 1 ½ Tbs. olive oil
  • 2 ½ cups fresh or frozen corn kernels
  • 1 large red potato, diced (about 1 cup)
  • 4 small shallots, chopped (about ¼ 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
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 8 g
  • Sodium Content: 378 mg
  • Sugar Content: 1 g
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terms:
QuinoaChowder
meal_type:
DinnerSoup
cooking_style:
SauteBoil
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