When cooking vegetables, I prefer using broth instead of water. I have found that this tends to make most vegetables more delicious, but I guess that can also depend on what it is you are boiling. I enjoy experimenting when cooking, substituting ingredients and altering recipes to put my own spin on things and give it a unique taste. Simple things like the type of salt you use can sometimes change the end result entirely, but can also lead to great discoveries.
Quinoa has recently become one of my favorite things to cook with. There are so many different ways to use it, and it adds a surprising amount of protein, fiber and other nutrients to a dish. This recipe doesn’t doesn’t take very long to make, and is a tasty and hearty meal.
- 2 cups water
- 1/4 cup rinsed quinoa
- 1/2 cup potatoes — cubed
- 2 tablespoon carrots — diced
- 1/4 cup chopped onion
- 1 1/2 cups of corn – (fresh-frozen, or canned)
- 2 cups soy/almond milk
- 1 tsp iodized or himalayan salt
- 1 dash black pepper
- 1/4 cup chopped parsley
- GFCF margarine
- Bring water to boil and reduce heat to a simmer
- Add quinoa, potatoes, carrots, and onions and simmer for 15 minutes or until tender.
- Add corn and bring water back to boil, then reduce again to simmer for another 5 minutes.
- Add milk and bring to a boil.
- Season with salt and pepper to taste.
- Garnish with parsley and a dab of GFCF margarine
- GFCF – gluten free casein free
- SF – soy free
- DF – dairy free
- EF – egg free
I like its versatility and that it’s packed with nutrients such as protein, carbohydrates, fiber, and iron. You only need simple ingredients like quinoa, corn kernels, vegetable broth, frozen corn and carrots to make it!
As I’m a vegetarian, I was intrigued by the Quinoa Corn Chowder. I liked that it had some good protein content and the roasted bell peppers added a nice flavor to the dish.
I really love this soup. It feels hearty and savory, but also healthy and light. I can’t help but make it every week for my family.
I love Quinoa Corn Chowder! I’ve always been a vegetarian and this soup has filled the void for my meat-free needs. It is delicious, filling, and so easy to prepare. It’s perfect for the cold weather we have been having lately.
Sounds like something I saw on a YouTube video
I love this quinoa corn chowder! I usually cook my vegetables with the broth and find that it makes them more delicious. Quinoa corn chowder does just that, and I enjoy it so much because of it.
Cooking with water tends to make the vegetables bland and uninteresting, but using broth instead makes them much more delicious. I guess that’s just me though.
I’m not a big fan of cooking, but this recipe is fresh and light and easy
This is a really great recipe for quinoa corn chowder. I like using broth instead of water when cooking vegetables. It completely changes the taste, and I find that it often makes all vegetables more delicious.
I’ve been cooking with my mom ever since I was little and she has always told me that quinoa corn chowder is the best. She always cooked vegetables with broth instead of water so it would taste better and this recipe for the quinoa corn chowder isn’t any different.
I’m always skeptical about trying new recipes, but I’m so glad I tried this one. Quinoa Corn Chowder is a flavorful, hearty and healthy soup. It’s a perfect dish for the cold winter months.
I love cooking with Quinoa Corn Chowder. They’re always there when I need them and they make the best soup broth, hands down. They also make the most flavorful rice pilaf and are very affordable.
I can’t leave my review of this Quinoa Corn Chowder dish without mentioning that I have a strong preference for using broth instead of water when cooking vegetables. I’m not sure if it makes them taste more delicious or if the way they absorb the broth gives them more flavor, but either way, I just find that most vegetables are better when cooked in a broth.
It is my go-to veggie soup recipe. I have tried many other vegetarian soups, but this one really has the best flavor of them all.
Whenever I’m cooking vegetables and don’t know what to do with them, I usually make this dish because it’s so good and easy to prepare for a quick dinner.
One thing that might make it better is if you add a little more salt to the broth because the corn can be a bit bland without it.
As for this recipe, it’s super easy to follow and tastes amazing! The one ingredient that I would say could be omitted is the mint leaves
this guy chefs^
Quinoa Corn Chowder is a delicious and hearty soup that can really fill you up on a cold day. It cooks quickly so it’s perfect for days when you don’t want to spend hours over the stove. I love how versatile it is because I can use whatever vegetables are left in my fridge so its often new and exciting!
The only downside is that it took me over an hour to cook this dish as opposed to 30 minutes when I use broth instead of water.
This is a versatile recipe that can be enjoyed all year long! I love the sweet and savory flavors in this dish, which is perfect for any time of day. It’s also a great option to have leftover as you can use it as a pasta topping or make into a soup. This recipe will always be on my mind when cooking vegetables!
Whoa new dimensions of flavor right there