Ingredients for Quinoa Corn And Spinach Chowder
- 1 cup quinoa, rinsed thoroughly
- Water
- 2 cups fresh or frozen corn kernels
- 2 tablespoons olive oil
- Garlic Clove
- Jalapeno Chile
- Ground Cumin
- Sea Salt
- 1 medium potato, peeled and diced
- Fresh Ground Pepper
- Feta Cheese
- 5 oz fresh spinach, roughly chopped
- Green Onions
- Cilantro Leaf
- Hard Boiled Egg
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How to Make Quinoa Corn And Spinach Chowder
- Rinse the quinoa thoroughly under cold water.
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the diced potatoes and cook for 5 minutes.
- Add the rinsed quinoa, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes, or until the quinoa and potatoes are tender.
- Stir in the corn and spinach. Cook for another 3-5 minutes, or until the spinach is wilted and the corn is heated through.
- If desired, stir in fresh herbs before serving.
- Taste and adjust seasonings as needed. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
9g
Fat
13g
Carbs
10g
