Quinoa Corn Chowder

Quinoa, pronounced Keenwa, is a grain that primarily comes from South America.  The ancient grain is said to be a staple food for Incas.  Quinoa contain more protein than any other grain, that is easily digestible I may add!  I like to use quinoa not only because of its nutritional values, but also for its quick cooking time and great taste.  My sister and I made this soup for the first time last summer during the corn season peak.  The soup makes a great lunch filled with lots of protein and great taste!  I posted another recipe last February using this amazing grain: Red Quinoa Vegetable Salad.

Quinoa Corn Chowder

Serves 4-6

©     2 cups Water

©     2 cups Unsweetened Soy Milk

©     1/4 cup white Quinoa

©     1/4 medium Onion, diced

©     1 medium Carrot, diced

©     1 medium Potato, cubed

©     1 cup Corn: fresh or frozen: NOT canned

©     Salt to taste

©     Black Pepper to taste

©     Paprika to taste

©     1 tablespoon Butter

©     Chopped Parsley

1.  Combine water, quinoa, potatoes, carrots, and onions:  simmer for 15 minutes or until potatoes tender.  Add corn and bring it back to a boil, simmer for additional 5 minutes.

 

2.  Add milk, bring to a boil.

 

3.  Add butter.  Season with salt, black pepper, and paprika to taste.

 

4.  Garnish with parsley.

 

Happy Friday everyone!  Enjoy!

 

 

Inspired by Quinoa Corn Chowder