Quinoa Corn Chowder
So I must confess…I’m not an overwhelmingly huge fan of quinoa. I have successfully avoided eating it for a long time. But now that I can no longer fulfill my protein requirements with dairy, tree nuts, or soy, I have been forced to re-evaluate its role in my diet. I have been on the prowl for recipes where quinoa sort of acts as a backdrop for the recipe, rather than playing a starring role. And I hate to admit it, but this quinoa corn chowder recipe by Ashley at The Recipe Rebel was actually very good! It’s very filling, and super healthy, and provides a lot of protein and fiber. If you are on the fence about quinoa or are intimidated by what dishes to use it in, definitely give this recipe a try!
Quinoa Corn Chowder
This quinoa corn chowder is a one pot meal, and makes a ton of food. Because of the beans and the quinoa, it’s also filling as well!
- 1 cup quinoa, rinsed (important!)
- 3 tablespoons extra light olive oil
- 1 medium onion, diced
- 1 green bell pepper, diced
- 3 medium red potatoes, diced
- 2 garlic cloves, minced
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- Freshly ground Himalayan pink salt and freshly ground black pepper to taste
- 1/4 cup flour
- 3 cups vegetable broth
- 2 cups milk of your choice
- 4 cups frozen corn
- 1 15 oz. can kidney beans, drained and rinsed
In a large pot, add olive oil and toast quinoa over medium heat for 2-3 minutes.
Add the onion, pepper, and potatoes to the pot, and saute over medium-high heat for 3-5 minutes, or until soft. Add garlic, parsley, thyme, salt, pepper, and cook for an additional minute.
Stir in the flour until combined.
Starting with the chicken broth, pour in 1 cup at a time and mix thoroughly. After adding in each cup of liquid and stirring, you should see the mixture thicken slightly. Do the same for the milk.
Bring mixture to a simmer, stirring frequently. Cook uncovered for 15-20 minutes, or until quinoa is cooked, stirring every few minutes or so.
Add beans and corn, cook until heated through.
Recipe lightly adapted from Ashley at The Recipe Rebel.
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