NOW employee, Rosemary Nisbet says this recipe is easy to make and delicious! It uses heart-healthy quinoa grain and nutritional yeast powder.

Ingredients

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