Southwestern Quinoa Chowder

By Starrynews on November 18, 2011

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Ingredients

    1. 1 tablespoon vegetable oil
    2. 1/3 cup onion, chopped
    3. 2 garlic cloves, minced
    4. 1 poblano chile, seeded and diced
    5. 1/2 red bell pepper, chopped
    6. 1/2 cup quinoa, rinsed and drained
    7. 2 cups vegetable broth
    8. 1 cup corn
    9. 1 teaspoon cumin
    10. 1 teaspoon chili powder
    11. 1/2 teaspoon cayenne pepper
    12. 1 cup milk
    13. salt and pepper, to taste

    Garnishes

    1. 4 tablespoons cilantro, chopped
    2. 1 small tomato, chopped
    3. 1/2 cup cheddar cheese, shredded

Directions

  1. Heat oil in a pot. Saute onion and garlic until onion is translucent.
  2. Add poblano chili and red pepper, and sauté 2-3 minutes, until softened.
  3. Add quinoa and broth. Bring to a boil. Reduce heat, cover, and simmer 15 minutes.
  4. Stir in corn, cumin, chili powder, cayenne pepper, and milk and simmer an additional 5-10 minutes uncovered, until thickened. Stir occasionally.
  5. Season to taste with salt and pepper.
  6. Serve warm, garnished as desired with cilantro, tomato, and cheddar cheese.