Southwestern Quinoa Chowder |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
A warm, filling soup with a zip – great for cold weather! If you prefer a little less spicy heat, feel free to reduce the cayenne pepper to your taste. Ingredients:
1 tablespoon vegetable oil |
1/3 cup onion, chopped |
2 garlic cloves, minced |
1 poblano chile, seeded and diced |
1/2 red bell pepper, chopped |
1/2 cup quinoa, rinsed and drained |
2 cups vegetable broth |
1 cup corn |
1 teaspoon cumin |
1 teaspoon chili powder |
1/2 teaspoon cayenne pepper |
1 cup milk |
salt and pepper, to taste |
4 tablespoons cilantro, chopped |
1 small tomato, chopped |
1/2 cup cheddar cheese, shredded |
Directions:
1. Heat oil in a pot. Saute onion and garlic until onion is translucent.
2. Add poblano chili and red pepper, and sauté 2-3 minutes, until softened.
3. Add quinoa and broth. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
4. Stir in corn, cumin, chili powder, cayenne pepper, and milk and simmer an additional 5-10 minutes uncovered, until thickened. Stir occasionally.
5. Season to taste with salt and pepper.
6. Serve warm, garnished as desired with cilantro, tomato, and cheddar cheese.
|
|