Quinoa and Corn Chowder
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic minced
- 1-2 tablespoons ají amarillo paste or any chili paste with a pinch of turmeric for color) also available in Latin markets and online
- 2 large tomatoes diced about one cup, finely chopped
- 1 tablespoon dried oregano, crushed
- Sea salt and ground black pepper
- 8 ounces sweet potato or Yukon gold potato, peeled and cut into 1/2 -inch pieces (1 1/2 cups)
- 2 1/2 cups corn kernels, organic
- 1/2 cup quinoa, preferably white or red, rinsed, soaked for 30 minutes and drained
- 8 cup low-sodium veggie broth
- 1-2 tablespoons coconut cream or heavy cream your preference
- 1/3 cup fresh cilantro leaves, chopped
- Handful of spinach
- 2 tablespoons vegan or regular feta or Manchego cheese, optional
- Lime wedges to serve
Preparation
In a large soup pan warm the oil. Add the chopped onion and sauté till lightly browned. Now add the chili paste, garlic, oregano, sea salt and pepper. Cook till fragrant about 1 minute.
Add the diced potatoes, tomatoes, quinoa vegetable broth and corn. Bring it to a boil. And then reduce to a simmer.
Cook till quinoa is soft about 18-20 minutes. Stir occasionally. Add the cream of your choice and stir till slightly thick.
Adjust the seasoning. Serve with cilantro, crumbled cheese and lime juice. I like to have it with some baby greens like spinach for added nutrients.
