Friday, September 12, 2008

Quinoa Corn Chowder


You’ll Need

  • 1 Tablespoon olive oil
  • 4 cups vegetable stock
  • 1 large yellow onion, chopped
  • 14 oz. coconut milk or milk
  • 3 garlic cloves, chopped
  • 2 bay leaves
  • 1 large potato with skin, cubed
  • 1/8 to ¼ teaspoon cayenne
  • 3 cups corn kernels (fresh or canned)
  • ½ teaspoon salt
  • ½ cup uncooked quinoa
  • Parsley sprigs to garnish
  • ½ cup red bell pepper, diced
  • Pepper to taste

Directions
In a large pot on low heat the oil, sauté onion, garlic, red bell pepper, quinoa, potato and corn for approximately 7 minutes.

Next add vegetable stock and the bay leaves and simmer for 30 minutes.

Add milk and seasonings and increase heat for a few minutes.

Remove from heat, garnish with parsley and serve.

Optional ingredient variations

-Add one chopped chili pepper

-Add some crushed red pepper

-6 shallots chopped, instead of 1 large onion

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