Yesterday morning Michael and I went on a run first thing and then grabbed coffee. By the time we got home we were both starving. Not one for traditional breakfast fare I was more craving lunch. Specifically something with quinoa because I’ve been on a serious kick since getting back from San Francisco.
I had bookmarked this recipe for a corn chowder quinoa casserole a few weeks ago and it’s been stuck in my head but the idea of a casserole wasn’t all that appealing so I decided to turn it into a quinoa corn chowder.
This quinoa corn chowder was so quick that I made it in the same amount of time it took Michael to make his eggs and potatoes. The quinoa gave the chowder a thickness and heft that filled me up for hours. I also loved the spiciness of both the cayenne and sriracha. If you aren’t a heat fan feel free to omit the sriracha but I actually think next time I’ll also add some jalapeno to the onions and bell peppers to give it more spice.
The flavors only intensify if you let the chowder sit for a while. We ate the leftovers for dinner last night and for breakfast this morning and it was even better the second day. Perfect for leftovers!
Notes: Once the chowder sits for a while it will get really thick. The quinoa absorbs a lot of the liquid. If you’d like a thinner soup, add an additional cup of both stock and almond milk. Or you can add already cooked quinoa to the soup at the very end, instead of uncooked quinoa. This will leave the soup more “soupy” for lack of a better word.
- 1 tablespoon olive oil
- ½ onion, diced
- ½ bell pepper, diced
- 1 tablespoon garlic, minced
- 1½ cups fresh, frozen or grilled would be great here
- 1 cup uncooked quinoa
- 1 cup unsweetened almond milk
- 5 cups vegetable stock
- 1 tsp salt
- 1 bay leaf
- Few dashes of cayenne
- 6-7 big leaves of kale, torn into small pieces
- Zest of half a lime
- Juice of one lime
- Heat oil in a pot over medium high heat. Add diced onion and bell pepper.
- Saute until onion is translucent. Add minced garlic and cook another minute.
- Rinse quinoa to get rid of any bitterness.
- Next add corn, quinoa, almond milk, veggie stock, salt, bay leaf and cayenne.
- Bring to a boil then reduce heat to medium low. Cook soup for 15-20 minutes. In the last 5 minutes add the torn kale. Taste to make sure quinoa is cooked all the way through.
- Finish the soup with lime zest, lime juice and sriracha, if using.
Now off to cheer on the Boston Marathon runners. I hope you try this recipe and let me know what you think.
Happy Patriots Day.
Enjoy and Exhale!