QUINOA CORN CHOWDER #vegetarian #easymeal

This Quinoa Corn Chowder is a simple supper in one! It's thick, smooth, generous and pressed with protein and fiber!

This is actually what I need in a dinner from about September until April. It's thick, rich, healthy, and goes splendidly with naturally heated bread. It's even solid. Dislike sort of-sound, however extremely solid.

There's simply nothing terrible in it. So I can eat my bowl of thick, rich chowder and not feel awful about it. What's not to adore? I don't have a great deal of experience cooking with quinoa. I realize it's a huge arrangement at this moment (and throughout the previous 5 years), yet the first occasion when I made it I was certifiably not a major fanatic of the surface. Accordingly, I haven't invested a lot of energy trying different things with it.

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Ingredients

• 1 cup quinoa
• 3 tablespoons canola oil
• 1 medium onion diced
• 1 red pepper diced
• 1 tsp minced garlic
• 1 tsp dried parsley
• 1/2 tsp dried thyme
• 1 1/2 tsp salt
• 1/4 cup flour
• 3 cups chicken broth
• 2 cups milk
• 4 cups frozen corn or fresh
• 1 can white kidney beans drained and rinsed
• Optional: shredded cheese to garnish

Instructions

1. In a large pot, toast quinoa over medium heat for 2-3 minutes.
2. Add oil, onion and pepper to the pot and saute over medium-high heat for 3-5 minutes, until soft. Add garlic, parsley, thyme and salt and cook 1 minute.
3. Stir in flour until combined (you don't want to see any white left -- add gradually and if there's a little left over that's okay). Whisk in broth and then milk one cup at a time, whisking and waiting until the soup has thickened slightly before adding the next cup. (You can dump it all in at once, too -- it will just take a little longer to thicken!)
4. Bring to a simmer, stirring frequently. Reduce heat to medium (or medium-low) and cook uncovered for 15-20 minutes until quinoa is cooked, stirring often. Add corn and beans and heat through, serve.

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