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!
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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!
Ingredients
- 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
Instructions
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In a large pot, add olive oil and toast quinoa over medium heat for 2-3 minutes.
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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.
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Stir in the flour until combined.
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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.
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Bring mixture to a simmer, stirring frequently. Cook uncovered for 15-20 minutes, or until quinoa is cooked, stirring every few minutes or so.
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Add beans and corn, cook until heated through.
Recipe Notes
Credit: Recipe lightly adapted from Ashley at The Recipe Rebel.
I’ve also avoided eating quinoa, something about the texture of it that I don’t like. However, this looks really good! Maybe I’ll sprinkle some quinoa in there little by little to get accustomed to it.
I’m still at that phase where I’m trying to avoid quinoa. It just doesn’t look appealing to me, although I should definitely try it, because of the health benefits. Thank you for sharing this, I might try it someday
i love Quinoa <3 I should definitely give this recipe a try. thank you for sharing
I still have to try Quinoa. I have heard a lot of good stuff about it.
I’m the one who never tries new things when it comes to food. But this sounds absolutely inviting.
Delicious recipe! Very hearty and filling. I found that it’s easy to veganize: just replace the chicken broth with vegetable broth and milk with unsweetened cashew or soy milk. Highly recommend it!
I have yet to try Quinoa. It looks delicious. I’m willing to try most things at least once.