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