Creamy Quinoa Chowder

Who says healthy eating isn’t also delicious!? This creamy quinoa chowder combines nutritious ingredients like sweet potatoes, quinoa, beans, cashews, greens, and veggies to bring a savory soup that’s sure to win your taste-buds over! Plus, this is incredibly easy to make and is great for leftovers. A winner recipe all-around!

Creamy Quinoa Chowder
Serves 6
This creamy quinoa chowder combines nutritious ingredients like sweet potatoes, quinoa, beans, cashews, greens, and veggies to bring a savory soup that’s sure to win your taste-buds over!
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Ingredients
  1. 1 large onion (diced)
  2. 1 Tablespoon garlic (minced)
  3. 2 medium sweet potatoes (diced)
  4. 1-2 cups organic sweet corn
  5. 1 cup carrots (diced)
  6. 1- 15 oz can of fire roasted tomatoes ( ~1.5 cup fresh tomatoes, diced)
  7. 1- 15 oz can of kidney or pinto beans ( ~1.5 cups of beans)
  8. 1 cup uncooked quinoa
  9. 3 cups vegetable broth
  10. 2 cups water
  11. 1 teaspoon thyme
  12. ½ teaspoon cayenne
  13. black pepper (to taste)
  14. 1-2 cup kale or spinach (chopped)
  15. ½ cup unsalted cashews *
  16. 1 cup water
  17. Fresh Cilantro (for topping)
Instructions
  1. Wash the veggies. Dice the onion, sweet potatoes, and carrots.
  2. In a pot, saute the onion and garlic using a small amount of the vegetable broth. Saute until the onions start to become translucent. Add the potato and carrots to the pot and continue to saute.
  3. Then add the corn, tomatoes, and beans. If using canned corn and canned beans, be sure to rinse of the brine.
  4. Pour the quinoa, vegetable broth, and water into the pot with the veggies. Add the thyme and cayenne. Stir well.
  5. Bring the soup to a boil, and then reduce to medium-high heat for about 10-15 minutes, or until the veggies and quinoa are soft.
  6. While the soup is boiling, blend the cashews with water.
  7. Once the soup is finished, add the cashew cream to the pot and stir. Add green leafy veggies and allow them to cook down.
  8. Pour soup into bowls. Top with fresh cilantro and pepper.
  9. Enjoy!
Notes
  1. If you have a nut allergy, omit the cashews. Instead you could try using one of the following: ½-1 cup blended cannellini beans; or 1/2 cup pumpkin seeds.
Kristina DeMuth http://stonebreakerswebgroup.com/