Ecuadoran Quinoa Chowder with Sweet Corn
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 tbsp unsalted butter1 tbsp extra-virgin olive oil1/2 onion finely chopped2 tbsp minced garlic (4 - 6 cloves)1 tbsp achiote paste1 cup tricolor quinoa1 1/2 cups white sweet corn kernels5 cups vegetable stock or broth1.5 cups 1% milk (substituted heavy cream)2 tbsp minced flat-leaf parsley2 tbsp scallion (minced)1/4 lb (about 4 slices) of bacon, cut into strips, cooked until crisp, and drainedsliced avocado for garnish (optional)matchstick potatoes for garnish (optional)hot sauce for garnish (optional)
Heat butter and olive oil in stockpot over medium heat. Cook onion and garlic, stirring occasionally until translucent, about 10 minutes.
Stir in achiote paste; cook about 5 minutes. Stir in quinoa and corn, and cook, stirring often, until the grain is lightly toasted, about 5 minutes.
Add stock and milk; bring to a boil. Decrease heat to medium low; simmer uncovered until the quinoa is very tender and the liquid is reduced by one quarter.
To serve, fold in the parsley, chives, bacon, and matchstick potatoes (if desired). Season to taste with salt.
Serving Size: makes 6 (1 and 1/2 cup servings)
Number of Servings: 6
Recipe submitted by SparkPeople user ASHLEEK1128.
Stir in achiote paste; cook about 5 minutes. Stir in quinoa and corn, and cook, stirring often, until the grain is lightly toasted, about 5 minutes.
Add stock and milk; bring to a boil. Decrease heat to medium low; simmer uncovered until the quinoa is very tender and the liquid is reduced by one quarter.
To serve, fold in the parsley, chives, bacon, and matchstick potatoes (if desired). Season to taste with salt.
Serving Size: makes 6 (1 and 1/2 cup servings)
Number of Servings: 6
Recipe submitted by SparkPeople user ASHLEEK1128.
Nutritional Info Amount Per Serving
- Calories: 323.5
- Total Fat: 15.6 g
- Cholesterol: 17.0 mg
- Sodium: 883.0 mg
- Total Carbs: 38.2 g
- Dietary Fiber: 3.5 g
- Protein: 9.2 g
Member Reviews