Corn And Quinoa Chowder

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 3/4 cup quinoa, rinsed and drained
• 1 teaspoon cumin seed
• 1 1/2 tablespoons olive oil
• 2 1/2 cups corn kernels
• 1 large red potatoes, 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 tablespoons chopped fresh cilantro, plus
• 2 -3 sprigs fresh cilantro, for garnish
• lime wedge (optional)

Recipe

• 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.
• 3 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.
• 4 stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender.
• 5 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.