Quinoa Chowder
Serves: 6-8
Prep Time: 15 min
Cook Time: 40 min
Ingredients
1/2 Cup
Quinoa, rinsed
4 Cups
Vegetable broth
2 Cups
Water
2-4 Cloves
Garlic, minced
1 Large
Onion, chopped
2 1/2 Cups
Fingerling potatoes, chunked
2
Jalapeno, seeded, finely chopped
2 Cups
Frozen corn kernels, drained and rinsed
4 Cups
Fresh spinach, thinly sliced
Freshly ground pepper
Directions
1
Place the first 7 ingredients in a large soup pot. Bring to a boil, reduce heat, cover and cook for 20 minutes. Add the corn, mix well and cook an additional 15 minutes. Stir in the spinach 5 minutes before the soup is done. Add some pepper to taste, if desired.
Hint: To spice this up a bit more, let each person add some hot sauce to taste before eating. If you can’t find fingerling potatoes, use Yukon Gold or red potatoes and chop them into bite sized chunks.
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