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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
  1. 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. 
  2. Add garlic, cook for one minute along with the peppers. 
  3. 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

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