Main Course

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.

Servings
6

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.