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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 101.6
  • Total Fat: 4.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 771.8 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 2.3 g
  • Protein: 2.7 g

View full nutritional breakdown of Quinoa-Broccoli Chowder calories by ingredient
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Quinoa-Broccoli Chowder

Submitted by: REDMONDCHRIS

Introduction

A yummy chowder recipe by Becky Boutch, PCC Cooks instructor.

The original recipe, without nutritional information, is at http://www.pccnaturalmarkets.com/pcc/recip
es/quinoa-broccoli-chowder.
A yummy chowder recipe by Becky Boutch, PCC Cooks instructor.

The original recipe, without nutritional information, is at http://www.pccnaturalmarkets.com/pcc/recip
es/quinoa-broccoli-chowder.

Number of Servings: 8

Ingredients

    1 stalk broccoli
    2 tablespoons olive oil
    1 medium leek, chopped, about 3/4 cup
    1 medium zucchini cut in large pieces, about 2 cups
    1/2 medium yellow bell pepper, diced, about 1 cup
    1 teaspoon salt
    1/2 teaspoon fennel seed
    1/4 teaspoon freshly ground black pepper
    1 quart vegetable broth
    1/2 cup quinoa, rinsed
    1 tablespoon fresh oregano, or 1 teaspoon dried
    1 tablespoon fresh dill, or 1 teaspoon dried


Directions

Prepare broccoli by removing crown from stem. Peel and chop stem. Separate crown into flowerets. Meanwhile, heat a 3-quart pot over medium heat. Add olive oil and leek. Sauté briefly. Add broccoli and continue to sauté for 3 to 5 minutes. Add zucchini and bell pepper; sauté 3 minutes longer, stirring occasionally.

Add salt, fennel seed and black pepper. Pour in broth and add quinoa. Bring to a boil. Lower heat and simmer, covered, 20 minutes, or until the broccoli is fork-tender and quinoa is cooked.

Blend soup with remaining herbs until smooth. Garnish with fresh herbs if desired. Serve and enjoy!


Number of Servings: 8

Recipe submitted by SparkPeople user REDMONDCHRIS.






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