Curried Quinoa Chowder
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.
Serves: 6-8
Prep Time: 15 min
Cook Time: 60 min
Ingredients
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
Directions
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.
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