Creamy Quinoa, Corn, and Vegetable Stew (Vegan)

This recipe is loosely based on 'R's hearty breakfast stew' at R Thomas Deluxe Grill, in Atlanta. It is highly versatile, sometimes I also put spinach and mushrooms in it, but I think there are many more possible additions. I'm not actually vegan, and I eat this for breakfast with chicken. I used to eat a lot of carbs for breakfast, albeit healthy ones, like whole grain breakfast muffins. Since I started eating this, I feel so much better in the morning, it is still filling but I have considerably more energy.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 1 (16 ounce) bag frozen corn, thawed
• 1  small onion, diced
• 1  medium carrot, diced
• 1  tablespoon olive oil
• 4  cups  vegetable stock or 4  cups water
• 1  tablespoon  Herbamare herb seasoning salt (or to taste)
• 1⁄2 cup quinoa
• 1⁄2 cup  frozen peas
• 2  nori, shredded into small bits
• 2  cups soymilk (rice or almond also works)
•  salt and pepper

Directions

1. Blend corn until half pureed.
2. In stockpot, sautee onion and carrot until the onion is transparent, about 5 minutes.
3. Meanwhile, grind quinoa in a cuisinart or coffee grinder to a fine consistency.
4. Add corn, vegetable stock and Herbamare and let simmer, uncovered, for 20 minutes.
5. Add ground quinoa to pot, stirring frequently, for just a few minutes until it reaches a thick, porridge consistency.
6. Add peas, nori, and soy milk and continue cooking until stew is heated through.
7. Season with salt and pepper.