This is for an upcoming project for 5-ingredient vegan meals thus the sparse ingredients! The 5 ingredients for the project do not include water, cooking oil, salt, or pepper. It was still super tasty and is a great recipe to build upon. You could easily add garlic, roasted poblano peppers, or extra plant or meat protein to the soup.
For extra plant protein, I would add white beans or tofu crumbles or top with fried tofu chorizo crumbles. If you want to do meat, I would do something light like shrimp or chicken.
You can also get creative with toppings like what I suggested below or add some crispy tortillas, crushed crackers, finely chopped tomatoes, or minced red onion.
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Easy Quinoa-Corn Chowder
- 1 tablespoon neutral oil
- 1 pound Yukon gold potatoes, peeled and diced
- 1 cup quinoa, rinsed
- 5–6 cups of water or vegetable stock
- 2 ears of sweet corn, husked and cut from the cob
- 1 cup loosely packed cilantro, minced
- 6 ounces plant-based cream or coconut milk
- Salt and pepper to taste
- Sliced jalapeño
Heat 1 tablespoon neutral oil in a wide pot over medium-high heat. Add the potatoes and season liberally with salt and pepper. Cook in the oil for 6–7 minutes, turning occasionally, until they just begin to soften.
Add the quinoa to the potatoes and cook for 1 minute.
Pour in 5 cups of water or vegetable stock and bring to a boil. Season with salt and pepper to taste. Once boiling, reduce heat to a hard simmer and cook for 20 minutes or until the quinoa is tender. If the soup is too thick, add the remaining 1 cup water or stock.
Add the corn, cilantro, and cream to the soup and simmer for an additional 5–6 minutes. Taste and season with salt and pepper.
Ladle the chowder into bowls. Garnish with jalapeño slices, a lime wedge, and a few more cilantro leaves if you like. Enjoy!
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