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Quinoa Corn Chowder

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A friend of mine has been raving about the health benefits of Quinoa and I just happened to have some in the cupboard so I thought I would give it a try. Looking for possible recipes, I found the website of Quinoa.net and the recipe for Quinoa Corn Chowder really appealed to me. Corn is one of my favorite foods, the sweetness of the kernels and creamed corn or corn chowder really use the best attributes of the corn. It was a cold day and a chowder also seemed like the right comfort food. This was my first experience with quinoa. To tell you the truth, I found the recipe pretty bland.

 

Servings: 4-6
Duration: about 30 minutes
Utensils: saucepan
Cooking surface: stove top 


Tip:

I used the hand blender to smooth out the chunks some. Just a few pulses so that the carrots stay pretty much whole. I also used soy cream instead of milk to make it even creamier.

Ingredients:

2 cups water

2 cups milk

1/4 cup quinoa 

1 teas salt

1/2 cup potato, cubed

2 Tab carrot, diced

1/4 cup parsley, chopped

1/4 cup onion, chopped                               

1 1/2 cups corn (fresh, frozen or canned)

Butter

Fresh cracked Black Pepper

 

Instructions:
Simmer quinoa, potato, carrot and onion until tender (about 15 minutes). Add corn. Bring back to boil and simmer another 5 minutes. Add milk. Bring just to a boil. Season to taste. Garnish with parsley and dab of butter.

On the package of Quinoa I had it recommended rinsing the quinoa in hot water to reduce the bitter taste. The only issue with that was that the quinoa got pretty soggy. Maybe that is the point. I was expecting something more like grits I think but I am willing to try some of the other recipes and see if the grain appeals to me more in other way.

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