#QuinoaCornChowder

[fistingfun4u]

This hearty chowder combines the nuttiness of quinoa with the sweetness of corn in a creamy coconut milk base, flavored with aromatic spices.

Ingredients: 1 cup quinoa. 4 cups vegetable broth. 2 cups corn kernels fresh or frozen. 1 onion, chopped. 2 cloves garlic, minced. 1 red bell pepper, diced. 1 teaspoon ground cumin. 1 teaspoon smoked paprika. 1/2 teaspoon chili powder. 1 can 14 ounces coconut milk. Salt and pepper to taste. Fresh cilantro for garnish.

Instructions: Put quinoa and vegetable broth in a large pot and mix them together. Bring to a boil, then lower the heat and let it cook for 15 minutes. Put in the pot the red bell pepper, cumin, smoked paprika, chili powder, onion, and corn. Add more 10 minutes and stir everything together well. Add the coconut milk and season with salt and pepper to taste. Let it cook for five more minutes. Serve hot with fresh cilantro on top.

Prep Time: 10 minutes

Cook Time: 30 minutes

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