Friday, January 14, 2011

Vegan Recipe - Corn and Quinoa Chowder

Every month, usually on the first Friday of the month, we post a vegan recipe. Why? Because a plant-based diet is good for the earth. If you'd like to read more about that, check out THIS POST.

One of my favorite sites is The Picky Eater. The author, Anjali, posts fabulous recipes such as Channa Masala, Vegetable Paella and Ricotta & Spinach Ravioli. She also writes informative articles on interesting topics such as why we should eat slowly and items to stock in a healthy pantry. You'll find reviews of restaurants in San Francisco, Portland and Brazil. Basically, her blog is a gold mine of health and food related information ... and with so many people vowing to get healthy this year, it's a must-read!

Anjali has graciously given me permission to share this recipe with you. She found it at Vegetarian Times and has included her healthy changes. It is warm and comforting ... and perfect on cold winter days. I hope you enjoy it as much as we do!

Corn and Quinoa Chowder

Servings: 6

Ingredients:

3/4 cup red or white quinoa, rinsed and drained (Anjali used white and says it makes the soup look more creamy)

1 tsp. cumin seeds

1-1/2 Tbs. olive oil (Anjali used about 3/4 of a Tbsp)

2-1/2 cups fresh or frozen corn kernels

1 large red potato, diced (about 1 cup)

4 small shallots, chopped (about 1/4 cup)

4 cups low-sodium vegetable broth

2 cups plain soymilk (Anjali used low fat soymilk)

1 large red bell pepper, diced

3 Tbs. chopped cilantro, plus a few sprigs for garnish

Lime wedges, optional (Anjali recommends using the Lime because it adds a wonderful flavor to the soup!)

Salt & Pepper to taste – this is a MUST!

Directions:

1. Toast quinoa and cumin seeds in pot over medium-high heat, 3 to 4 minutes, or until golden and fragrant, stirring constantly. Transfer to bowl.

2. Heat oil in pot; add corn, potato and shallots. Sauté 5 minutes, or until shallots are translucent. Add broth and soymilk, and bring to a boil.

3. Stir in quinoa mixture. Reduce heat to medium-low, cover and simmer 10 minutes.

4. Stir in bell pepper, cover and simmer 5 minutes, or until quinoa and vegetables are tender.

5. Remove from heat; stir in chopped cilantro. Season to taste with salt and pepper.

6. Ladle into soup bowls, and garnish with cilantro sprigs and lime wedges.


Anjali served the soup with toasted pita wedges and said they were fun to use as little dippers in the soup!

The original recipe, including more pictures and the nutritional information, can be found HERE.

I'd like to thank Anjali for sharing this wonderful recipe with us. If you have a favorite vegan recipe which you'd like to share, please send it to me HERE. And, for the complete list of recipes we've posted, please click HERE.

As always, I would love to hear from you!



17 comments :

  1. Thanks so much for checking out my blog and leaving your awesome comment! I'm following back. :)

    I got into quinoa relatively recently and I LOVE it, plus there isn't the guilt that come along with pasta (one of my favorite foods, second only to cheese). i made a corm chowder once and liked it, but this looks ah-ma-zing!

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  2. Perfect timing, my dear! I was craving a corn and quinoa chowder recently! I'll be putting this on the menu for next week I think!

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  3. I have given you the Stylish Blogger Award go to my blog to see what to do.

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  4. I love quinoa and I like corn chowder so will have to give this recipe a go (although it's not really soup weather Down Under as you know!).

    Thanks for stopping by my blog.

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  5. Oh my - this looks AWESOME! I must make this...thank you so much for sharing it :) I am always looking for ways to include more quinoa since that and Kamut Wheat are my two favs!

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  6. Hi Cyndi! Happy new year!

    This sounds really good. I have some quinoa that I never know what to do with (it's hard to sell it straight to my guys :) I think everyone would love this soup!

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  7. I haven't try Quinoa yet.. but I've heard so many good things about that it makes me want to try.. Thanks for sharing!

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  8. Oh! we just bought some quinoa and were wondering what all we could do with it - will try this!

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  9. I've been wanting to try more vegetarian dishes - never even thought of using soy milk for a recipe until seeing this. Thanks for sharing!

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  10. yum this looks great! thanks for the comment and follow

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  11. I got around to making this soup yesterday and wrote about it on my blog and included a picture. I linked back to this post for people to find the original recipe and then just listed the things I did differently, including pureeing 3/4 of the soup before adding the bell pepper. It was spectacular, both my husband and I loved it!

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  12. Oops! I forgot the link to the post about this soup!

    http://mindfulmixture.wordpress.com/2011/01/18/a-timely-recipe-quinoa-corn-chowder/

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  13. That sounds delish! I will have to try it since I have some quinoa in my pantry. Thanks and TGIF!

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  14. I always like cooking quinoa and I always love checking out recipes online. I'm glad to say that your recipe is absolutely easy-to-follow. I'm so excited to try out your recipe and make a special Corn and Quinoa Chowder for my family and friends. Thank you very much for sharing!

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  15. I love chowder but I have been trying not to eat as much because I am trying to eat healthier. I love eating quinoa and I love finding new recipes for it. I am definitely going to try this recipe out.

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  16. I revisited this recipe again and this time we used ground chipotle to season it... yum! Highly recommend trying that variation.

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  17. I revisited this recipe again and this time used ground chipotle in place of the cayenne - Yum! Highly recommend this variation, it gives it a smokey spicy flavor that is perfect for this delicious soup.

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