Curried Quinoa Chowder

Prep: 15 minutes Cook: 1 hour


This recipe is a variation on the Quinoa Chowder in an earlier newsletter. I really like curried dishes, and I love quinoa, so it just naturally seemed like a good fit.


  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 carrot, sliced
  • 6 cups vegetable broth
  • 2 cups fingerling potatoes, sliced
  • 14 ounce can fire-roasted chopped tomatoes
  • 15 ounce can red beans, drained and rinsed
  • 1/2 cup rinsed quinoa
  • 2 tsp curry powder
  • 1/4 tsp cumin
  • 1/4 tsp ground coriander
  • 1/4 tsp crushed fenugreek seeds
  • 2 cups fresh spinach, chopped


Place about 2 tablespoons of the broth in a large non-stick soup pot. Add the onion, garlic and carrots. Cook, stirring occasionally, for about 5 minutes, until vegetables have softened slightly. Add the remaining broth, the potatoes, tomatoes, beans, quinoa and seasonings. Bring to a boil, reduce heat, cover and cook for about 50 minutes. Add the spinach and cook an additional 5 minutes.