Quinoa, Leek, Broccoli and Corn Chowder
- Number of Servings: 4
Ingredients
2 tsp Becel Margarine with Olive OIl1 cup chopped onion1 cup chopped leek1/2 cup quinoa3 cups frozen corn3 stalks of broccoli, chopped4 cups of homemade vegetable stock1/2 medium red bell pepper, choppedPinch ground black pepper1/4 tsp of cayenne5 saffron threadssalt to taste
In a large saucepan, melt the margarine and saute the onion and leek until they are opaque and tender, about 7 minutes. Add the quinoa, 2 cups of corn, and 2 chopped stalks of broccoli; set aside the remaining corn and broccoli.
Add the broth and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes until the quinoa is completely cooked. Remove from heat. Puree with hand blender. Return mixture to low heat. Add remaining corn, broccoli, red pepper, black pepper, cayenne, and saffron. Reheat. Taste for salt. Add if required. Serve immediately. Good in fridge for up to 2 days.
Serving Size: Makes 4 bowls of soup
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Add the broth and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes until the quinoa is completely cooked. Remove from heat. Puree with hand blender. Return mixture to low heat. Add remaining corn, broccoli, red pepper, black pepper, cayenne, and saffron. Reheat. Taste for salt. Add if required. Serve immediately. Good in fridge for up to 2 days.
Serving Size: Makes 4 bowls of soup
Number of Servings: 4
Recipe submitted by SparkPeople user MADEMCHE.
Nutritional Info Amount Per Serving
- Calories: 266.8
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 540.0 mg
- Total Carbs: 53.6 g
- Dietary Fiber: 9.1 g
- Protein: 10.5 g
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