Quinoa, Leek, Broccoli and Corn Chowder

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Quinoa, Leek, Broccoli and Corn Chowder calories by ingredient
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adapted from Quinoa 365 adapted from Quinoa 365
Number of Servings: 4


    2 tsp Becel Margarine with Olive OIl
    1 cup chopped onion
    1 cup chopped leek
    1/2 cup quinoa
    3 cups frozen corn
    3 stalks of broccoli, chopped
    4 cups of homemade vegetable stock
    1/2 medium red bell pepper, chopped
    Pinch ground black pepper
    1/4 tsp of cayenne
    5 saffron threads
    salt 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.

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