Description
Quinoa Corn Chowder is a vibrant, creamy soup that beautifully marries the natural sweetness of corn with the nutty richness of quinoa. This wholesome dish is not only quick to prepare, taking just 40 minutes, but it also packs a nutritional punch with plenty of protein and fiber from both the quinoa and vegetables.
Ingredients
Scale
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 1 large carrot, diced
- 4 cups vegetable broth
- 1 cup quinoa, rinsed
- 2 cups fresh or frozen corn kernels
- 1 can (14.5 oz) coconut milk
- 1 tsp smoked paprika
- 1/2 tsp dried thyme
- Salt and pepper, to taste
- 2 tbsp chopped fresh parsley
Instructions
- In a large pot, heat olive oil over medium heat. Sauté onion until translucent (3–5 minutes), then add garlic and cook for another minute.
- Stir in chopped celery and diced carrot; cook until softened (about 5 minutes).
- Add vegetable broth to the pot and bring to a boil. Stir in rinsed quinoa and corn kernels.
- Lower the heat and simmer for about 20 minutes until quinoa is cooked through, stirring occasionally.
- Mix in coconut milk, smoked paprika, dried thyme, salt, and pepper; warm through for another 5 minutes.
- Serve hot in bowls, garnished with freshly chopped parsley.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 250
- Sugar: 5g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg