From the recipe book: Corn Chowder with Quinoa

Right now I'm sitting at my computer eating some delicious chowder.

I'm super happy with the way this recipe turned out.

If you don't know what quinoa(keen-waa) is, it's a grain(though technically its a seed. What?) that cooks similar to rice. Which means it gets softer as it cooks.

My favorite part of it though is that even though it's super healthy(and gluten free), it's taste doesn't overpower what you're eating.

I learned about quinoa from the Shaytards(a youtube family) in a video they posted. In the video, they showed viewers how to make a tasty quinoa salad with black beans, corn, cilantro and other good stuff.

I made that recipe and was very impressed with quinoa. I did a bit of quinoa research and it turns out it's really very healthy.

It's high quality protein, which is awesome if you're vegetarian.

Quinoa has a low glycemic index.

There's only 172 calories per 1/4 cup(when its dry).

But enough about quinoa itself, let's get to the chowder!

I made this tonight for dinner and it was soooo delicious! Here goes the recipe.

Ingredients:
Potatoes(or cauliflower): Depending on how many you're feeding. I used three smallish potatoes for two people.
1 onion(unless you like more)
Quinoa: Also dependent on how many you're feeding. I would use a half cup for two people.
Carrots, if you're feeling them.
vegetable broth
1 and a half cups Corn
Milk and cream, amounts are to your tastes
Butter
Seasonings to taste

First step: Cube potatoes, or cut up cauliflower into small pieces. Cut up onion and carrots. Measure out quinoa.

Step 2: Bring broth to a simmer in a pot and then add potatoes, cauliflower, onions and carrot. Simmer for about 15 minutes or until potatoes are tender and quinoa is cooked.

Step 3: Add corn and simmer for about 2 minutes.

Step 4: Add cream and milk. Then season to taste. I added salt, pepper, cayenne and garlic powder.

Step 5: Simmer for 2 minutes and then dig in!

Optional: Garnish with fresh parsley and a pat of butter.

Bonus step: NOMNOMNOMNOMNOM

Thanks for reading and I hope you enjoy the recipe!

-Laura Anfinson