Corn and Quinoa Chowder

Name: Corn and Quinoa Chowder
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; Lime wedges, optional

11 ingredients

11 steps

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
Lime wedges, optional

Directions

1

Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly.
2

Transfer to bowl.
3

Heat oil in pot; add corn, potato and shallots.
4

Saute 5 minutes, or until shallots are translucent.
5

Add broth and soymilk, and bring to a boil.
6

Stir in quinoa mixture.
7

Reduce heat to medium-low, cover and simmer 10 minutes.
8

Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender.
9

Remove from heat; stir in chopped cilantro.
10

Season to taste with salt and pepper.
11

Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges, if desired.