Quinoa and Bean Corn Chowder
NOW employee, Rosemary Nisbet says this recipe is easy to make and delicious! It uses heart-healthy quinoa grain and nutritional yeast powder.
|1 cup dry NOW Real Food® Quinoa*|
|1 tsp cumin seeds|
|3 medium carrots, diced|
|1 cup white corn kernels|
|1.5 cups roasted corn kernels|
|1 clove garlic, minced|
|1 cup bell pepper, diced|
|1 can pinto beans, drained and rinsed|
|4 cups vegetable broth|
|2 cups unsweetened almond milk|
|2 Tbsp NOW® Nutritional Yeast Powder*|
|Salt to taste|
- Start by toasting the quinoa and cumin seeds in a small skillet, stirring constantly for 4-5 minutes so that the seeds don’t burn.
- Add garlic, cook for one minute along with the peppers.
- Put everything else in and cook until carrots are tender; between 10 and 15 minutes.
Note: You may use traditional white quinoa or red quinoa, which is a little nuttier and heartier, giving the soup a little more texture. Plus it makes it so much prettier!
*NOW items available at your local health food store