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This corn and quinoa chowder is an easy meal to make on those chilly nights when you want a comforting meal, but don’t want to stand in front of the stove for hours.
This chowder is thick, creamy, hearty and packed with protein and fiber. Quinoa is a complete protein, it’s high in fiber, gluten-free, and has a low glycemic index, making it a perfect ingredient. Toasting it gives it a slightly nutty flavor and a subtle crunch.
Potatoes are essential for chowder, and we have used red potatoes but you can use whatever you have on hand. That’s the beauty of this meal — you can tweak it to use whatever you have in your pantry and it’s still fabulous.
If you’re looking for more quinoa recipes, you might like one of these:
- Quinoa with White Corn, Sugar Snaps & Italian Parsley
- Açai-Balsamic Glazed Roasted Root and Quinoa Bowl
- Quinoa Chocolate Cake
- 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.
- 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.
- 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.
- 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