SOUTHWESTERN QUINOA CHOWDER

facebook share image   twitter share image   pinterest share image   E-Mail share image



Southwestern Quinoa Chowder image

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.

Provided by Starrynews

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 16

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 tomatoes, chopped
1/2 cup cheddar cheese, shredded

Steps:

  • Heat oil in a pot. Saute onion and garlic until onion is translucent.
  • Add poblano chili and red pepper, and sauté 2-3 minutes, until softened.
  • Add quinoa and broth. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
  • Stir in corn, cumin, chili powder, cayenne pepper, and milk and simmer an additional 5-10 minutes uncovered, until thickened. Stir occasionally.
  • Season to taste with salt and pepper.
  • Serve warm, garnished as desired with cilantro, tomato, and cheddar cheese.

There are no comments yet!