Quinoa Chowder

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  • recipe image cover
  • recipe image cover





Preparation Time: 15 minutes
Cooking Time: 40 minutes
Servings: 6-8

Method: Place the first 7 ingredients in a large soup pot. Bring to a boil, reduce heat, cover and cook for 20 minutes. Add the corn, mix well and cook an additional 15 minutes. Stir in the spinach 5 minutes before the soup is done. Add some pepper to taste if desired.

Hints: To spice this up a bit more, let each person add some hot sauce to taste before eating. If you can’t find fingerling potatoes, use Yukon Gold or red potatoes and chop then into bite-sized chunks.

Source of Recipe: Mary McDougall, Free 10-day meal plan from www.drmcdougall.com


1 ⁄ 2 cup quinoa, rinsed well
4 cups vegetable broth
2 cups water
2-4 cloves garlic, minced
1 large onion, chopped
2 1 ⁄ 2 cups fingerling potatoes, cut into bite-sized pieces
2 jalapeno peppers, seeded and minced
2 cups frozen corn kernels
4 cups sliced fresh spinach Freshly ground pepper to taste