Quinoa Corn Chowder

This recipe was found here and is one of our regulars and favorites.

Ingredients:

• 3/4 cup quinoa
• 1 - 2 Tbsp olive oil
• 2 medium potatoes
• 16 oz pkg frozen corn kernels OR 4 ears fresh corn on the cob
• 4 cups vegetarian soup stock or water
• 1 cup chopped green beans
• 1 celery stalk, diced
• 1/2 lg red pepper, diced
• 2 - 3 cloves garlic
• 2 thin slices fresh ginger
• 1/2 jalapeno pepper, seeded
• 1 tsp gr coriander
• 1 tsp paprika
• 1/2 tsp dried oregano leaf
• 1/2 tsp dried thyme leaf
• 1 bay leaf
• Salt and fresh ground black pepper to taste
• 2 Tbsp chopped cilantro OR 2 scallions sliced, tender greens and whites
• More Heat: Add 1/8 - 1/4 tsp chipotle pepper powder

Stovetop Directions:

1. Soak the quinoa 15 minutes or more
2. Rinse a couple of times, then drain into a colander
3. Peel and mince the garlic, jalapeno and ginger
4. Chop celery, potatoes, and red pepper
5. If using fresh corn, peel and slice the kernels off the cobs
6. Heat the olive oil on medium low in a large skillet
7. Sauté the garlic, ginger, celery, and jalapeno 5 minutes
8. Add the potatoes, green beans and red pepper, sauté 5 minutes
9. Stir in spices
10. Add the quinoa
11. Add the soup stock or water, bring to a boil, cover and simmer 20 minutes
12. Add the fresh or frozen corn, cook 5 - 10 more minutes
13. Add salt and pepper, cilantro or scallions

Crockpot Directions:

1. Set crockpot to high and put a little oil, garlic, ginger, and other spices.  Let them sit on high with the lid off while you chop your veggies.
2. Add all ingredients except corn, cilantro or scallions.
3. Cover and cook on high for 3 - 4 hours or low for 6 or 7
4. Turn heat to high, add the fresh or frozen corn kernels, and cook for the last 1/2 hour
5. Stir in the cilantro or scallions, salt and pepper to taste, and serve.