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Quinoa Corn Chowder, Quinoa Main Dish Recipe
Low Fat Quinoa Recipe With Corn, Potato, Green Beans, Red Pepper
Quinoa corn chowder looks mild, but has a hot spicy side; simple & satisfying vegan quinoa stew recipe.
Quinoa corn chowder is delicious cooked on the stovetop. It takes 4 hours on high, or 6 hours on low in the crockpot.
To speed up cooking, preheat the crockpot on high, bring everything to a boil in another pot, add to the crockpot and cook on high for 3 hours.
Total Prep & Cook Time: 60 min
6 Servings
Nutrition Data Per Serving, 158g: 184 cal, 34g carb, 4g fat, 14mg sodium, 5g fiber, 6g protein, low Saturated Fat & Cholesterol and Sodium, good source Vit B6, Manganese, Vit C. Estimated glycemic load 16
Ingredients:
4 - 6 qt crockpot, low heat, 3 - 4 hr
- 3/4 cup quinoa
- 1 - 2 Tbsp olive oil
- 2 medium potatoes
- 16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob
- 4 cups vegetarian soup stock or water
- 1 cup chopped green beans
- 1 celery stalk, diced
- 1/2 lg red pepper, diced
- 2 - 3 cloves garlic
- 2 thin slices fresh ginger
- 1/2 jalapeno pepper, seeded
- 1 tsp gr coriander
- 1 tsp paprika
- 1/2 tsp dried oregano leaf
- 1/2 tsp dried thyme leaf
- 1 bay leaf
- Salt and fresh ground black pepper to taste
- 2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens & whites
- More Heat: Add 1/8 - 1/4 tsp chipotle pepper powder
Stovetop Directions:
- Soak the quinoa 5 minutes
- Rinse then drain into a colander
- Peel & mince the garlic, jalapeno and ginger
- Wash and trim the celery, slice lengthwise, then crosswise to dice
- Seed and dice the red pepper
- Peel and chop the potatoes in bite sized pieces
- If using fresh corn, peel and slice the kernels off the cobs
- Heat the olive oil on medium low in a large dutch oven
- Sauté the garlic, ginger, celery, & jalapeno 5 minutes
- Add the potatoes, green beans and red pepper, sauté 5 minutes
- Stir in the oregano, thyme, coriander, paprika and bay leaf
- Add the quinoa
- Add the soup stock or water, bring to a boil, cover and simmer 20 minutes
- Add the fresh or frozen corn, cook 5 - 10 more minutes
- Add salt & pepper, cilantro or scallions
Crockpot Directions:
- Soak the quinoa 5 minutes
- Rinse then drain into a colander
- Peel & mince the garlic, jalapeno and ginger
- Wash and trim the celery, slice lengthwise, then crosswise to dice
- Seed and dice the red pepper
- Peel and chop the potatoes in bite sized pieces
- If using fresh corn, peel and slice the kernels off the cobs
- Heat the olive oil on medium low in a large dutch oven
- Sauté jalapeno, ginger, celery & garlic in oil. Add potatoes, red pepper & beans, sauté 5 minutes
- Combine all ingredients except corn & cilantro or scallions in a large crockpot
- Cover and cook on high for 4 hours, or on low for 6 hours
- Add the fresh or frozen corn kernels, and cook another 1/2 hour
- Stir in the cilantro or scallions, salt & pepper to taste, and serve
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